Mango salsa is a great with grilled fish or chicken, added to a salad, or served with tortilla chips. We can get mangoes in our supermarkets year-round, but pretty soon the stores will be flooded with them because we are coming into mango season. One of the great things about mango salsa is the ability to alter the recipe to your taste. I happen to love fresh cilantro so I am pretty heavy handed with it. I also like things very spicy so I add a second jalapeno chile pepper to the recipe. The point is – this mango salsa recipe is very easy to alter to your specific tastes. The end product is a delightfully sweet, spicy, crunchy, smooth accompaniment that you will be tempted to eat by the spoonful right from the bowl.
- 1 mango – peeled, seeded and chopped
- 1/4 cup finely chopped red bell pepper
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
- Try serving mango salsa the next time you grill or blacken fish. Or serve mango salsa with tortilla chips alongside a traditional Mexican salsa at you next Mexican meal.
Quick Facts About the Mango:
- The mango first originated in Southeast Asia.
- There are over 1000 different varieties.
- The mango is high in fibre and and is an excellent source of Vitamins A and C as well as potasium.
- The best way to ripen a mango is simply by leaving it on the kitchen counter at room temperature.