Mango salsa

This mango sauce is easy to make and wonderful tasting. You can use this mango sauce in stir-fries or as a dip for fried or grilled meats or seafood. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai mango salsa. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Be sure to buy the ripest mango you can find. A ripe mango should feel heavy for its size and give a little if you gently squeeze it. Mango is a stone fruit, which means it has a pit in the center. Add the garlic, coconut milk, fish sauce, sweet chili sauce, brown sugar, lime juice, chili, and turmeric to the blender. You want the sauce to be smooth but not too runny.

If you prefer chunks of mango in your sauce, just pulse to create the sauce until you’re happy with the consistency. Serve or store in an airtight container in the refrigerator. Use as a marinade or sauce for chicken, pork, fish, or seafood. The sauce is also a delicious dip for nearly any finger food. You can also freeze this sauce in a small container with a lid.

It’s also helpful to freeze it in an ice cube tray. I don’t like this at all. These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas. This is the ultimate way to do taco night! The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce.

Shrimp tacos with fresh mango salsa and creamy sauce. If I ask the girls what they want for dinner the answer is always tacos. They are on a major taco kick right now which I don’t mind because it’s a quick and easy meal to make. How do you make shrimp tacos? This recipe starts with shrimp which get coated in chili powder and are seared until golden brown. While the shrimp are cooking, I dice up the ingredients for the mango salsa and make my creamy sauce.

The final step is to assemble your tacos with corn tortillas, shredded cabbage, shrimp, mango salsa and cilantro sauce. A pan of seared Mexican style shrimp. HOW TO PEEL SHRIMP This recipe calls for raw shrimp which are cooked in a sizzling hot pan. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell off with your fingers, then removing the tail end of the shell. You may also need to devein your shrimp.

You can make this with smaller shrimp too and have great results. You can leave the tails on your shrimp for a nicer presentation, or remove them before cooking. While it looks prettier to have the tails, it’s a bit more difficult to eat, so it’s totally up to you! The mango salsa and cilantro lime sauce can both be made up to 8 hours in advance. I typically use corn tortillas for these tacos, but flour tortillas are also a great choice. I use a mandoline to get finely shredded cabbage, if you’re short on time, you can but a bag of pre-shredded cabbage. Shrimp tacos with mango salsa in a basket.