Mango Pineapple Salsa Salad Recipe

About this recipe

This vibrant pescatarian dinner features spiced shrimp paired with a refreshing mango-pineapple salsa. Perfect for a quick and flavorful evening meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 2 pcs Mango Totapuri Raw (Kaccha Kairi)
• 200 g Pineapple Chunks
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 125 g Red Bell Pepper
• 1 pc (10 g) On1Y Oregano Dried Herb
• 100 g Garlic - Single Clove
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Jalapeno
• 16 g Orika Oregano
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 1 kg Supreme Harvest Iodized Salt
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. To prepare the mango-pineapple salsa, combine 1 1/2 cups diced peeled mango totapuri raw (kaccha kairi), 1 1/2 cups diced pineapple chunks, 1/2 cup finely chopped sambar onion peeled (sambar kanda), 1/2 cup diced red bell pepper, 2 tablespoons chopped fresh coriander leaves (kotthambari), 2 tablespoons lemon juice, 1 teaspoon finely chopped seeded jalapeno, and 1/4 teaspoon salt in a bowl. Toss well and set aside.
2. 2. In a shallow dish, mix 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1 teaspoon sugar.
3. 3. Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Add the spice mixture to the skillet and toast lightly for 1-2 minutes, stirring constantly, until fragrant.
4. 4. Remove the toasted spice mixture from the skillet and set aside.
5. 5. Serve the prepared mango-pineapple salsa topped with the toasted spice mixture. Enjoy immediately.