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!

Esfiha – Baked Meat Pie

This is a very popular snack found in Brazil, it is mainly another version of our “hamburger” the ground meat baked wrapped in a bread dough.

Sorry for being away…this couple of weeks so much has happened in my life…one of my very good friends has stopped all the treatments for cancer, therefore she is under palliative and hospice care, with the support of my husband I flew with her out of state to help and spend some time with her along with her family. During the time I was with her, we talked and talked, we laughed and cried, we remembered facts in the past, places we went together, we teased each other…and we comforted each other…it was so hard to say goodbye when was time for me to come home, but she was always very gracious and comforting, telling me that she was okay and that I could leave and not to worry about her. It was an experience that I have never imagined going through…it was a life lesson, being able to face death openly and accept that we all one day will have to come across with. As for now, we still communicate by text and phone, and I am so thankful that she is in such a good spirit, very peaceful, serene and enjoying every day.

I hope I did not spoil your day by sharing this event…now the bright side of my post…a recipe for esfiha, which are simply meat pies. Esfiha are very popular in Brazil. These meat pies are of Middle East origin and they are found everywhere, a very common street food. They can be open-faced, like pizza and topped with cheese, lamb, beef or vegetables.

What I have here is a closed one, and for the dough I used an Asian inspired recipe, therefore the bread dough is super soft and cottony as compared to the recipe that I originally posted HERE…no more ”talk” and let’s head for the recipe. By the way, these meat pies are so tasty and juicy, they can be frozen, and are great as an appetizer or as a main dish served with a side salad. One more thing…they are usually served with hot sauce or wedge of lime/lemon.


Dough, from HERE

Meat Filling
1 lb 85% fat ground beef
2 tomatoes, seed removed and chopped
1 medium onion, chopped
¼ teaspoon ground all spice
½ cup fresh parsley, finely chopped
1 tablespoon olive oil
Salt and pepper to taste

Egg Wash
1 egg
½ tablespoon water


In a large mixing bowl combine the ground meat and all the other ingredients, mixing them together. Set aside in the refrigerator for approximately 2 hours. Remove the excess of liquid. Mix again gently and it is ready for the assembly.


After the first rise, divide the bread dough into small balls, approximately 45 to 50 g each. Roll into small circle of about 12 cm or 5 inch in diameter.
Place in the middle of the circle approximately 2 tablespoons of the meat mixture.
Fold the circle into thirds, forming a triangle shape pie. Seat the ends and place them on a cookie sheet lined with a silicone mate or parchment paper.

Preheat oven to 350F.

Cover the pies and let them rise for approximately 30 minutes or until the pies double of its original size.

Gently brush the top of the pies with the egg wash.

Bake the pies in the preheated oven for 25 minutes, or until the top is golden brown. Please note that some of the filling might “leak” and it should be bubbling.

Remove from the tray and let it cool on a wire rack. Serve warm with hot sauce and/or lemon/lime wedge.

If you enjoy this Asian inspired Brazilian recipe, you might want to check for an Asian version of “hamburger”, Chinese Pan fried Beef Bun recipe.


Did you know that esfiha is also called sfiha in Arabic? It means meat with dough. In Brazil, esfiha is very popular due to the presence of a large Arab population.

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

Zucchini Noodles

This is an Asian inspired recipe for zucchini noddles by simply tossing the noddles with the already made ginger onion sauce. Great as a side dish.

This is a simple and healthy way to serve zucchini…and really taste delicious! Just add the Ginger Green Onion Sauce that I posted a while, which you can find the recipe here and it is ready…Again, this is so easy and simple that I am embarrassed to post it, but hey…I am doing it anyway!


  • Zucchini (as many as you want)
  • Ginger green onion sauce to taste


In a medium pot place water and a pinch of salt and bring to boil.

Wash and trim both end of the zucchini. Using a mandolin slice zucchini lengthwise into long, and thin strands.

Separate the zucchini noodles. Add to the boiling water and cook the zucchini for about 1 minute.

Quickly transfer the zucchini strands to a colander. Place the zucchini noodles into a dish and add the ginger green onion sauce. Mix gently and serve hot or warm.

Enjoy using zucchini as noodle? Please check on this recipe, low carb Zucchini Pasta.


What is the difference between pasta and noodle? It seems that the term pasta is widely used for Italian-style noodles, while “noodle” includes a more general meaning for Asian products. The word “pasta” come from Italian pasta, which means paste or dough, and the word “noodle” comes from German “nudel”, which means pasta.

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