Mango Salsa and Asian Spaghetti Recipes

Tracy shares:

I have two totally unrelated recipes to share with you this month. The first is the mango salsa that I brought to our most recent potluck, the second is an Asian spaghetti that is supposed to be a side but I will give you some ideas to turn it into a quick and easy meal. When I share a recipe with you I always like to give ones that the majority of the people in my family like, we have different tastes and I figure if we all like it we have hopefully got most of you covered as well. I can tell you that all six of us really enjoy both of the following recipes and it is my hope that you and your family will too.

Mango Salsa


2 medium mangoes cut into ½ inch pieces
2, stemmed, seeded and chopped jalapeno peppers
1/3 cup finely chopped cilantro leaves
3 Tbsp fresh squeezed lime juice
2 Tbsp fresh squeezed orange juice
1 small red bell pepper, diced
1 small red onion, diced
salt and pepper to taste


Place all ingredients in mixing bowl, gently fold together until mixed. Refrigerate, covered for up to three days.

I really like to make this salsa in the winter because it contains a lot of vitamin C, which we all know is important for our immune systems. It is found not only in the mangoes but also in the peppers. When I make it I do not take the time to squeeze limes and oranges like the recipe suggests, I buy it already squeezed and I think it is still good. I do however use fresh peppers though I imagine the canned ones would probably also work and save you a bit of time. On a side note, did you know that aluminum cans contain BPA? It is found in the lining, I have to
admit though that hasn’t stopped me from buying some things in cans, I use glass when I can but it is not always an option. Not trying to scare you, just inform you.

Asian Spaghetti


8 oz. uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup fresh snow peas
¾ cup shredded carrots
4 green onions, cut into 1 inch pieces
2 Tbsp canola oil
1 garlic clove, minced
¼ cup soy sauce
1 tsp sugar
¼ tsp cayenne pepper
2 Tbsp sesame seeds, toasted


Cook pasta according to package directions. Meanwhile, sauté the mushrooms, snow peas, carrots and onions in oil in a large skillet until crisp- tender. Add garlic and cook 1 minute longer.

Combine soy sauce, sugar and cayenne in a small bowl. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through and sprinkle with sesame seeds.

When I prepare this as directed I like to serve it as a side to fish but I have also added shrimp to it for a complete meal. If you do this just, remember to sauté the shrimp with the veggies or it will be chewy. It would also be really good with some chicken or stir fry beef. When I use beef in stir fry I usually just grab an inexpensive steak to cut up, it is much more cost effective that way. This is supposed to be enough to serve 5 people when used as a side but you can very easily make more or less by using more or less veggies and angel hair pasta, that is very important in my family, I feed a lot of people and need food that can be versatile.


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