Prep 10 mins
Cook 20 mins
I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.
- 1 tablespoon olive oil
- 2 diced yellow onions (about 1-1 1/2 cups)
- 1 1⁄2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 2 ripe mangoes, peeled, seeded and diced
- 1⁄3 cup freshly squeezed orange juice
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 -2 teaspoon minced jalapeno pepper, to taste
- 2 teaspoons fresh cilantro (your choice) or 2 teaspoons basil (your choice) or 2 teaspoons mint (your choice)
- 1 1⁄2 lbs shrimp or 2 tuna steaks
- Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
- Add minced garlic and cook for another couple minutes.
- Next, add the diced mangos and simmer over low heat for another 10 minutes.
- Ad orange juice, brown sugar, salt, pepper and jalapeno.
- Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
- Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
- For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
- Saute in a pan over medium high heat until pink about 7-10 minutes.
- For tuna: preheat saute pan over high heat.
- Season tuna steaks with salt and pepper on both sides.
- Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
- Serve with mango salsa!
Great use of seasonal fruit along with locally grown produce! I used little red onions, chili peppers (2/3 of one, they're hot!) and garlic from our organic farmer's market, as well as quite a bit of fresh lemon basil--like 1/2 cup. I went heavy with the ginger, I had some frozen that I grated, and it went well with the orange juice. I agree with Chia, this was more like a sauce, not a salsa, which is most often not cooked, but the cooked sauce was still good on the tuna, and a tiny bit of pasta on the side. Interesting and healthy!
This was a wonderful dish. The mango salsa was a perfect accompaniment to the sauteed shrimp. I'll defnitely make this again.
this is quick and easy to prepare.lovely summer colors. i tried it with tuna also. i think i would have preferred the salsa uncooked, this came out more like a chutney to me.