


Spicy Mango Salad
Recipe - ShopRite of West Long Branch

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
Ataulfo Honey Mango, 1 ct, 1 each
$0.99
Red Onion
$0.93 avg/ea$1.49/lb
Bowl & Basket Unsalted Jumbo Roasted Peanuts, 32 oz
$3.99$0.12/oz
David's Kosher Salt, 16 oz
$3.99$0.25/oz
TABASCO® Scorpion Pepper Sauce, 2 oz
$2.79$1.40/fl oz
Fresh Cucumber, 1 each
$0.99
Cal-Organic Farms Organic Cilantro
$1.99
Product match not available
Fresh Mint, 1 each
$2.69
Colavita White Wine Vinegar, 17 fl oz
On Sale!
$2.99 was $4.79$0.18/fl oz
Pumpkin Tree Peter Rabbit Organics Banana & Mango Organic Fruit, Oats & Seeds Puree, 4 oz
$2.49$0.62/oz
Mizkan Natural Rice Vinegar, 12 fl oz
$3.29$0.27/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.