Warm Mango Salsa Friday, June 29, 2012


Bonefish Grill on Bearden Hill
Jamey Longshore, managing partner

2 (or 2 ½ cups) firm, fresh mango
2 TBSP fresh red bell pepper, diced
1 TBSP fresh garlic, chopped
¼ cup red onion, diced
1 TBSP olive oil
¼ tsp crushed red pepper flakes
3 TBSP light corn syrup
1 TBSP granulated sugar
2 (or 2 TBSP) scallions, chopped
¼ cup cilantro, chopped


Peel, seed and dice mango. Place 2 cups of mango into a large bowl with garlic and red pepper-reserve ½ cup mango. Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper. Heat olive oil in small sauté pan. Add red onions and cook until tender (about 2 to 3 minutes). (Note: red onions can be substituted with yellow onions.) Place on paper towel to absorb any excel oil. Combine with all remaining ingredients and add to bowl with mango. Mix well. Pour into a small sauté pan and heat for 1 to 2 minutes-until warmed. Remove from heat and stir in scallions and cilantro. Serve immediately over fish.


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