Mango Mash Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient


 Diced onion1 Cup (16 tbs)
 Garlic2 Clove (10 gm)
 Grated fresh ginger2 Tablespoon
 Roma tomatoes3 , diced
 Serrano chilies4 , minced, with seeds
 Diced fresh pineapple1 Cup (16 tbs)
 Canned coconut milk14 Ounce (1 Can)
 Achiote paste1 Teaspoon
 Cilantro1 Bunch (100 gm), tied
 Mango1 , peeled, pitted and diced to make 1 cup
 Chopped fresh cilantro2 Tablespoon
 Fresh lime juice2 Tablespoon
 Hot sauce/Other scotch bonnet chili sauce1 Tablespoon (Coyote Cocina Howlin')

Nutrition Facts

Serving size: Complete recipe

Calories 1421 Calories from Fat 823

% Daily Value*

Total Fat 91 g140%

Saturated Fat 72.2 g361%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1034.1 mg43.1%

Total Carbohydrates 150 g50.1%

Dietary Fiber 22 g88%

Sugars 79.3 g

Protein 39 g78.5%

Vitamin A 298% Vitamin C 428%

Calcium 20.4% Iron 22.2%

*Based on a 2000 Calorie diet


In a saucepan, cook the onion, garlic, ginger, tomatoes, chiles, pineapple, coconut milk, achiote, and bunch of cilantro over medium-high heat, uncovered, for 10 minutes.
Remove the cilantro and continue cooking 5 to 10 minutes, until the mixture thickens.
Transfer to a blender and puree; there should be about 2 cups of liquid.
Refrigerate in the blender jar.
When chilled, remove 1 cup of the liquid (reserve it for another batch of salsa or use it as a soup base or as a pasta sauce with shrimp or scallops).
Add the mango, chopped cilantro.
lime juice, and hot sauce to the blender and puree.