Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Copycat Bonefish Grill's Warm Mango Salsa
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- #107739
You're going to want to put this marvelous mango and charred onion salsa on everything from fish tacos to tortilla chips.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 large red onion, peeled and cut into 2 to 3 large pieces
1 quart mango, chopped into 1/4-inch pieces and drained well
1/4 cup diced red bell pepper
1/2 cup mango puree
1/4 cup scallions, chopped on the bias
1/4 cup chopped fresh cilantro
directions
Place the onions on a grill over high heat and cook until charred and softened (turning occasionally). Let it cool enough to handle, then chop it into 1/4-inch pieces. Alternately, you can cook the onion under a broiler or in a grill pan or skillet, if needed.
Combine the onion, mango, red pepper, and mango puree in a saucepan over medium heat. Cook, stirring occasionally, until warm. Stir in the scallions and cilantro and serve immediately over grilled fish.
recipe tips
Choose ripe mangos for the best flavor; they should squeeze slightly when gently pressed and have a sweet aroma.
For added flavor, try adding a pinch of salt, black pepper, or even crushed red pepper flakes to the salsa.
If you want a smoother texture, you can blend part of the salsa and then mix it back in with the chunky components.
Experiment with different fresh herbs like mint or parsley in place of cilantro for a different flavor.
For a zesty kick, consider adding a splash of hot sauce or some diced jalapenos for spice.
Always taste the salsa again after heating, as reheating can alter the flavors - adjust seasoning as necessary.
If fresh ingredients are limited, canned mango and jarred roasted red peppers can be a convenient substitute, though they will change the fresh flavor.
This salsa is versatile and can be paired with other grilled meats or even served on top of salads.
common recipe questions
How do I properly char red onions?
To char red onions, peel and slice them into large pieces, then lay them on a hot grill or grill pan until they are nicely charred and wilted. This should take about 3-5 minutes per side. You can also achieve this on a stovetop in a heavy skillet over high heat. You can also use the broiler if needed.
Can I use frozen mango instead of fresh?
Yes, frozen mango can be used in place of fresh mango. Just make sure to thaw and drain it well so it doesn't add excess moisture to the salsa.
Are there any substitutions for red peppers in the recipe?
You can substitute other mild bell peppers, such as yellow or orange, or even use diced jalapeno for a bit of heat, though that will change the flavor.
How can I adjust the sweetness of the salsa?
If the salsa is too sweet for your taste, consider adding a squeeze of fresh lime juice or a small amount of diced jalapeno to balance the sweetness.
Can I make this salsa ahead of time?
You can prepare the salsa ahead of time. Just wait to add the scallions and cilantro until just before serving to keep their flavors fresh.
How long can I store leftover salsa?
Leftover salsa can be stored in an airtight container in the refrigerator for 2-3 days. However, it is best enjoyed fresh as the texture may change upon reheating.
Can warm mango salsa be frozen?
While you can freeze the salsa, it may lose its fresh texture upon thawing. If you choose to freeze it, store it in an airtight container and enjoy it within 2-3 months.
What type of fish pairs best with the salsa?
Warm mango salsa is great with mild, flaky white fish such as tilapia, cod, or halibut. It also complements grilled shrimp or chicken.
How do I serve the salsa?
Serve warm mango salsa over grilled fish, shrimp, or chicken. It can also be used as a dip with tortilla chips or as a topping for tacos.
What temperature should the salsa be when served?
The salsa should be heated just enough to be warm, around 100-120 degrees F. Avoid overheating, as this can cook the fresh ingredients and alter the texture.
tools needed
Grill: For charring the red onions. A grill pan on the stovetop or the oven broiler can also be used if a grill is not available.
Measuring Cups: For measuring the ingredients such as mango puree, diced red peppers, and scallions.
Knife and Cutting Board: For prepping the ingredients, including chopping the onions, mangoes, and red peppers.
Saucepan: To combine all the ingredients, except for the scallions and cilantro.
Spoon or Spatula: To stir the ingredients together in the saucepan.
what goes with it?
Grilled Fish Tacos: Use the salsa as a topping for grilled fish tacos. The sweetness of the mango complements the savory flavors of the fish.
Coconut Rice: Serve the mango salsa on a bed of coconut rice for a tropical twist. The creaminess of the rice balances the tartness of the salsa.
Shrimp Skewers: Pair the salsa with grilled shrimp skewers. The sweet and zesty flavors make for a bright and fresh dish.
Chicken Satay: Use the salsa as a dip for grilled chicken satay. The fruity notes cut through the richness of the peanut sauce used with chicken satay.
Corn Chips: Serve the warm mango salsa with corn chips as a snack or appetizer. The crunchy texture of the chips provides a nice contrast to the smooth salsa.
Grilled Pork Chops: Top grilled pork chops with the warm mango salsa. The sweetness pairs well with the savory, charred flavors of the pork.
Cheese and Cracker Platter: Include the salsa on a cheese and cracker platter. The fruitiness complements a variety of cheeses, especially creamy ones.
Vegetable Spring Rolls: Use the salsa as a dipping sauce for fresh vegetable spring rolls. The mango adds a refreshing sweetness to the crunchy, light rolls.
nutrition data
70 calories, 0 grams fat, 18 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 15, 2013
This is outstanding. It goes exceptionally well with scallops. I think peach would be a viable substitute for the mango should anyone have an allergy to mango.
November 3, 2013
I served this with grilled fish tacos but omitted the puree so it was more of a chunky salsa. I think I'd like some jalapenos or something spicy in it but it was good the way it was.