Mango and Roasted Yellow Pepper Salsa

Grilled Ancho Shrimp Filling
Photo: Lisa Hubbard
2 cups

Fill your quesadillias with this sweet salsa and our Grilled Ancho Shrimp.


  • 1 orange

  • 1 yellow bell pepper

  • 1 mango, peeled, pitted, and cut into ¼-inch dice (about 1 pound)

  • ¼ cup finely diced red onion

  • ¼ teaspoon cumin

  • Salt and freshly ground black pepper


  1. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.

  2. Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.

  3. Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.

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