Simple Mango Salsa

The sweetness and a bit of tart from fresh mango in this super simple salsa is just amazing, great with chips, on fish, chicken and even steak…cannot go wrong with this spring color salsa.

Here I am again, with a super simple recipe, or better, no recipe for mango salsa.  This salsa is super fruity as you can imagine…loaded with mango, a bit of onion, handful of cilantro and a splash of fresh lemon or lime…that’s it. If you like a hint of heat, add finely chopped jalapeno and make sure that the mango is not over ripe, you do not want to end up with a mushy sauce.

This fruity salsa goes really well with any kind of pan fried, grilled, roasted fish, chicken and steak…and you will taste a burst of spring.

– So, what is salsa?

According to Wikipedia, salsa in Mexican cuisine is a kind of sauce mainly composed of tomato, onion, chilies, herb and some sort of acid.

But in reality salsa can be made of any kind of fruit, vegetable, herbs and so on…

– How you serve fruit salsa?

With whatever you like specially grilled meat, chicken and fish. Somehow the sweet and a hint of spice is a perfect match for smoky food by refreshing it. I enjoy fruit salsa with fish, scallops, shrimps…somehow a perfect complement.

– Ready to look at the recipe?

Oh, by the way, this recipe was based on this recipe. Please adjust the amount of each ingredients to you taste.


  • Almost ripe mangoes, cut into small cubes
  • Sweet onion, finely chopped
  • Cilantro, chopped
  • Jalapeno, finely chopped (optional)
  • Lime or lemon


Place the chopped sweet onion into an icy bowl of water and let it rest for 15 to 20- minutes. Drain well and pat dry with paper towel. If you do not mind the strong smell and taste of onion, please skip this step.

In a medium bowl add all the ingredients and squeeze lime or lemon juice. Mix gently.

– Looking for more simple recipes? Check these out…

Ready to serve.

Did you know that mango is low in calories but loaded with nutrients? Mango is high in fiber and rich in vitamin A and C.  Vitamin C helps your immune system and collagen formation as vitamin A is essential  for bone and vision.

Thank you for visiting Color Your Recipes…have a colorful week!

Pandan Infused Coconut Milk Sticky Rice with Mango

This is a very simple recipe for the Thai inspired dessert made with sticky rice and served with fresh mango…a must try…

We often order this dessert when eating at the local Thai restaurant, and I always felt guilty in ordering a dessert that was so easy to make…but somehow never came around until a few weeks ago when reading Simple Gluten Free Kitchen post I then decided that I could not wait anymore, so this post it totally inspired by Balvinder…

If you have not had this dessert you must try it, even my husband that was not brought up with sticky rice loves it…


  • 1 cup glutinous rice or sticky rice
  • 1 can coconut milk
  • Pandan leaves, fresh or frozen
  • 1 pinch salt
  • 3 to 4 tablespoons sugar
  • Fresh mangoes


Cut the pandan leaves to approximately 4 by ½ in. Tide a knot and place in a pan with the coconut milk. Bring to almost boiling and turn to simmer for 15-20 minutes.

Meanwhile wash the sticky rice until water is clear.

Remove the pandan leaves from the coconut milk.  Pour the coconut milk infused with pandan leaves and measure 1 ½ cup.  If necessary add water to complete the volume. Pour the coconut milk back to the pan and add the rice.  Place under high heat until boil, then turn to simmer and cook for another 10 minutes.

When all the coconut milk is absorbed into the rice, add the sugar and let it stand for 10 more minutes.

To serve, peel the mangoes and cut into slices or cubes. Serve the warm sticky rice with the mango.

If you enjoy this Asian inspired dessert, you might want to take a look at the Thai Red Rubies in Coconut Milk Infused with Pandan recipe.

Did you know that sticky rice or glutinous rice in spite of the name does not contain gluten? Usually rice contains amylose and amylopectin, glutinous rice have very little of amylose and high amounts of amylopectin, which is accountable for the sticky texture.

Thank you for stopping by Color Your Recipes…have a colorful day!

Coconut Panna Cotta with Mango Sphere

This is a fun recipe using molecular gastronomy. The creamy coconut panna cotta is served with a mango sphere which will spill the mango nectar on the panna cotta when it breaks.

Happy New Year Everyone! I hope you all had a great Holiday and a wonderful time with your family and loved ones…we sure had a memorable time, and I am fortunate to say that my year started very good because my son is recovering very well after being in a snowboarding accident, sent to emergency and diagnosed with a bad concussion and a broken arm. After hours of agony and uncertainty I am so thankful that he is getting his senses back, and now is mainly dealing with the broken arm which it will mend by time. I have never felt that scared in my life…but this is all behind and I look forward to this new year.

To celebrate my joy I am sharing with you a fun dessert…which I made for our family Christmas party. I knew that I wanted to make something different for the taste bud and the eyes, and end up creating this recipe for the party, and it was so much fun from the time I envisioned to the time I served it.

This recipe consists in two parts: coconut panna cotta and mango sphere, which uses molecular gastronomy, specifically reverse spherification. If you are interested in the science behind you can read more at Molecular Recipes or at Molecule R.

I made these desserts into little disposable cups for the party and some into shot glasses. The coconut panna cotta was adapted from here and the mango spheres.


Coconut Panna Cotta

  • 2 cups heavy cream
  • 2 cups coconut milk (not coconut water)
  • 2 packets powdered gelatin
  • 7 tablespoons water
  • 5 tablespoons sugar

Mango Sphere

  • 750 g mango nectar
  • 15 g calcium lactate
  • 1000 ml distilled or filtered water
  • 5 g sodium alginate
  • Fresh strawberries (or any other colorful berry) for garnish
  • Mint leaves for garnish


Coconut Panna Cotta

Mix the heavy cream, coconut and sugar together in a saucepan and place in a medium heat until begins to simmer, making sure that the sugar is dissolved. Remove from the heat. Do not boil.

Sprinkle the gelatin over the cold water and let stand for 5 to 10 minutes.

Add the gelatin to the coconut mixture and stir until the gelatin is completely dissolved, lift the spoon and make sure that there are no undissolved granules.

Let it cool and divide into cups, and chill until firm, for approximately 2 hours or overnight.

Mango Sphere

Combine the mango nectar with the calcium lactate. Mix well using a hand blender. Pour the mango nectar into hemispherical molds and freeze.

Combine the sodium alginate with water and blend until all the alginate is dissolved.

Fill one small bowl with water and another one with the alginate solution.

Take the frozen mango nectar spheres out of the ice tray and gently place into the alginate bath. For the small spheres leave them for about 2 ½ to 3 minutes. For the medium spheres leave them for about 5 minutes.

Remove the mango spheres from the alginate bath using a slotted spoon and place them in the clean water bath. Rinse them gently and place the mango sphere in a container with mango nectar. Store them in the refrigerator for up to 24 hours.


Gently remove the mango spheres from the mango nectar. And place on the firm coconut panna cotta. Garnish with strawberry and mint leaves. Serve cold.

If you enjoy Molecular Gastronomy recipes, you might want to check on this section of my Recipe Box.

Thank you so much for visiting Color Your Recipes and wish you all a happy 2014!

Mango Frozen Yogurt with Agave Syrup

Now that the warm weather is here, I keep the ice cream bucket in the freezer all the time, so I am ready for a quick and fast frozen dessert.
This is a very simple and refreshing yogurt dessert. I love the color and the flavor of this frozen yogurt, nothing like the combination of fragrant mango stirred together with the tartness of yogurt…


2 large mangoes
2 tablespoon vanilla vodka
2 tablespoon lemon juice
¼ cup agave syrup
1 cup Greek yogurt

Fresh strawberry and mint leaves for garnish


Cut the mango in small pieces and blend together with vodka, lemon juice and agave syrup. Add the yogurt to the mango mix and refrigerate for a couple of hours.

Place the mango/yogurt mix into the ice cream maker and follow the instructions of your ice cream maker.

Garnish with strawberry and mint leaves.

If you enjoy this simple recipe for mango frozen yogurt you might want to check on strawberry frozen yogurt as well.

Did you know that there are more than 1000 different varieties of mangos? Mangoes are rich in vitamins, minerals and anti-oxidants. Mangoes contain enzymes that are good tenderizing agent, therefore often used for marinade.

Thank you for stopping by Simple Recipes and have a great week!