Spicy Mango Salad
Recipe - Price Rite of Syracuse
Spicy Mango Salad
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 Mango
1/2 Red Onion
1/2 cup Peanuts
1/2 tsp Salt
hot sauce
2 Fresh Cucumber
1/2 cup Cilantro
3 tbsp Mango Vinegar
2 tsp Fresh Mint Leaves
1 cup White Wine Vinegar
1 cup Mango Puree
1 cup rice wine vinegar
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Mango, 1 each
On Sale!
$0.89 was $1.09
Bowl & Basket Red Onions, 2 lb
$2.79$1.40/lb
PETER PAN 16.3oz Creamy Peanut Butter
$1.99$0.12/oz
Bowl & Basket Iodized Salt, 26 oz
$0.69$0.03/oz
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
$3.69$0.31/fl oz
Fresh Cucumber, 1 each
$0.79
Badia Cilantro, .25 oz
$1.19$4.76/oz
Not Available
Ice Breakers Wintergreen Sugar Free Mints, 1.5 oz
$1.99$1.33/oz
Goya Dry White Cooking Wine, 25.4 fl oz
$2.79$0.11/fl oz
Not Available
Kikkoman Rice Vinegar, 10 fl oz
$1.99$0.20/fl oz
Directions
- Peel and cut the mango into 2” by 1/4 “strips. Peel and cut the cucumbers into 2 by ¼” strips. Julienne the onions and add all to bowl.
- Add the cilantro, peanuts, vinegar, and salt to bowl and fold all ingredients together. (Optional, add hot sauce).
- Place all ingredients into serving bowl and serve.
- Peel and rough chop mango, place into blender and puree until smooth.
- In a sauce pan heat vinegar until starts to simmer, remove from heat and add to puree.
- Place into a sealed jar and cover and let set for minimum 2 days. For stronger flavor let set for more time up to 2weeks.
- Once infused strain the mixture through cheesecloth until all of the particulate is removed.
- Place into storage container for use.