Spicy Mango Salad - Price Rite

Spicy Mango Salad

Recipe - Price Rite of Bethlehem

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

Servings

Shop Ingredients

Makes 4 servings

2 Mango

Fresh Mango, 1 each

Add Fresh Mango, 1 each to Favorites.Add Fresh Mango, 1 each to Favorites.

$0.99

1/2 Red Onion

Red Onion

Add Red Onion to Favorites.Add Red Onion to Favorites.

$0.81 avg/ea$1.29/lb

1/2 cup Peanuts

Bowl & Basket Unsalted Dry Roasted Peanuts, 16 oz

Add Bowl & Basket Unsalted Dry Roasted Peanuts, 16 oz to Favorites.Add Bowl & Basket Unsalted Dry Roasted Peanuts, 16 oz to Favorites.

$2.49$0.16/oz

1/2 tsp Salt

Badia Kosher Salt, 8 oz

Add Badia Kosher Salt, 8 oz to Favorites.Add Badia Kosher Salt, 8 oz to Favorites.

$2.99$0.37/oz

hot sauce

Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz

Add Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz to Favorites.Add Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz to Favorites.

$4.99$0.29/oz

2 Fresh Cucumber

Fresh Cucumber, 1 each

Add Fresh Cucumber, 1 each to Favorites.Add Fresh Cucumber, 1 each to Favorites.

$0.79

1/2 cup Cilantro

Badia Cilantro, .25 oz

Add Badia Cilantro, .25 oz to Favorites.Add Badia Cilantro, .25 oz to Favorites.

$0.99$3.96/oz

3 tbsp Mango Vinegar

Not Available

2 tsp Fresh Mint Leaves

Fresh Mint, 1 each

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$1.99

1 cup White Wine Vinegar

Bowl & Basket White Wine Vinegar, 16.9 fl oz

Add Bowl & Basket White Wine Vinegar, 16.9 fl oz to Favorites.Add Bowl & Basket White Wine Vinegar, 16.9 fl oz to Favorites.

$2.29$0.14/fl oz

1 cup Mango Puree

Not Available

1 cup rice wine vinegar

Kikkoman Rice Vinegar, 10 fl oz

Add Kikkoman Rice Vinegar, 10 fl oz to Favorites.Add Kikkoman Rice Vinegar, 10 fl oz to Favorites.

$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.