Getting tired of the same old fish toppings? Instead of passing the ketchup or tarter sauce, pass the mango salsa instead. The mango salsa packs a punch with its sweet and spicy combination all while keeping the heat in check. The ripe mango combines with the crunchy vegetables to keep your taste buds intrigued and wanting more!
In the mood for something with a little more hot and spicy; add a habanero pepper. Not having fish for dinner, try scooping this salsa up with your favorite salty chip or cracker for a crunchy snack. Not fond of chips or fish, add it to a veggie burger or top off your favorite soup.
So many options, so little salsa…. With a preparation this easy you can make more in no time. Important Note to Remember: Choosing a mango at the grocery store is an easy task, remember to focus on the firmness of the fruit rather than the color. Similar to avocados and peaches a mango should have a small amount of give when it’s ripe. You may also notice the stem may give off a fruity aroma when ripe as well. Unripe mangos should never be stored in the refrigerator instead you should store at room temperature until ripe and then move to the refrigerator for an additional 4 to 6 days of storage.
- 1 ripe mango
- 1 jalapeño (with ribs removed)
- ½ red pepper
- ¼ cup red onion diced
- 2 limes
- ¼ cup chopped cilantro
- 2 tbsp olive oil
- Salt and Pepper to taste
- Begin by dicing the mango, jalapeño, red pepper and red onion into a bowl.
- Next add the zest of one lime and the juice of both limes to the mixture.
- Add the cilantro and olive oil to the bowl, salt and pepper to taste.
- Allow the salsa to sit and marry together for at least 30 to 45 minutes prior to serving.