Fresh Mango Salsa
Fresh Mango Salsa is a special treat to me. The combination of the sweet mango with the tang of citrus, zing of jalapeno, and freshness of cilantro… They are meant for one another. I love to eat this salsa with tortilla chips, but it is also delicious atop grilled salmon or chicken. Or, with just a spoon! Next time you’re in the grocery store, snag a couple mangoes to make this delicious summery salsa for your friends and family!
Begin by prepping the ingredients.
Seed the tomatoes before dicing into 1/4-1/2″ chunks. Remove the veins and seeds from the jalapeno and mince. Chop the red onion and green onions to 1/4″ chunks or smaller.
It looks very much like pico de gallo at this point!
For the mangoes, dice into 1/4-1/2″ chunks. If you have never cut up a mango before, it’s a little different than just peeling and chopping. Here are some hints (from someone who cuts mangoes only a few times a year, mind you!) Start by finding the flat side. Then, roll the mango about 90 degrees. Imagine about a one-inch section in the middle of the fruit… You’ll cut just on the sides of this section. The pit of a mango is a fibrous, huge seed that runs almost the entire way through the fruit. You just have cut around it. Anyway, cut on both sides of that one-inch section in the middle. Then, score the mango like you would an avocado.
Next, turn it inside out. Use your knife to cut just in between the skin and the meat of the fruit. For this salsa, I try to cut twice: about halfway down, then right next to the skin.
Chop the cilantro. Mix everything together in a large bowl.
In a small bowl, combine the juice of a couple small limes, a lemon and a lime, whatever you have. You will need about 1/4 to 1/3 cup juice. Mix that with salt and olive oil until the salt dissolves. Pour over the mango mixture and stir well.
Let sit, covered, at room temperature for about 30 minute to 1 hour for flavors to develop. This salsa is best within 8 hours of making. You can refrigerate it for up to a day, if it sticks around that long!
Fresh Mango Salsa
Recipe adapted from Delicious Dips
2 large mangoes
2 Roma tomatoes
1/2 small red onion
4 green onions (whites and greens)
1 cup fresh cilantro
1-2 large limes (or lemons)
1 teaspoon kosher salt
2 tablespoons olive oil (extra virgin not recommended)
Begin by prepping the ingredients. Dice mangoes and tomatoes into 1/4-1/2″ chunks. Seed the tomatoes before dicing. Remove the veins and seeds from the jalapeno and mince. Chop the red onion and green onions to 1/4″ chunks or smaller. Chop the cilantro. Mix all in a large bowl.
In a small bowl, combine the citrus juice, salt, and oil. Mix until the salt dissolves. Pour over the mango mixture and stir well. Let sit, covered, at room temperature for about 30 minute to 1 hour for flavors to develop. Salsa is best within 8 hours of making. If desired, store tightly covered in the refrigerator for up to 1 day.
Makes about 3 cups.