Spicy Mango Salad
Recipe - Price Rite of Dorchester
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
$1.19
Red Onion
$1.06 avg/ea$1.69/lb
Hampton Farms Unsalted Roasted Peanuts, 10 oz
$1.79$0.18/oz
Bowl & Basket Iodized Salt, 26 oz
$0.79$0.03/oz
Huy Fong Foods Sriracha Hot Chili Sauce, 28 oz
$6.99$0.25/oz
Fresh Cucumber, 1 each
$0.79
Wholesome Pantry Organic Cilantro, 0.66 oz
$1.69$2.56/oz
Not Available
LIFE SAVERS Pep-O-Mint Breath Mints Hard Candy
$4.29$0.33/oz
Age restricted item
Goya Dry White Cooking Wine, 25.4 fl oz$2.79$0.11/fl oz
Not Available
Not Available
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.