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This mango salsa is spicy and sweet. It seems so natural and sensible to me now. After all, in México we sprinkle chile on our fruit all the time and my boys generally won’t have fruit any other way. Which is why it seems so funny to me that, at least in the part of central Mexico where I come from, we didn’t commonly add fruit like mangos and strawberries to our salsas.
Don’t get me wrong. I love traditional salsas like my salsa verde, pico de gallo salsa, red salsa and avocado salsa. It’s just that these bright, fresh, fruity salsas were a revelation to me. I find they pair especially well with fish, shellfish, and chicken, and they can give a wonderfully bright pop of flavor and balance to a dish.
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Here is my mango salsa. It’s very easy and fast. Serve it on top of salmon, shrimp or any white fish, and feel free to try it with anything else for that matter. The key is to start with a beautifully ripe mango.
Mango Salsa
- Makes 3 cups
- Prep time: 10 minutes
- From start to finish: 12 minutes
Ingredients
- 2 cups chopped fresh mango
- 1/2 cup red pepper, chopped
- 1-2 jalapeño peppers, chopped
- 1/3 cup red onion, chopped
- 15 fresh cilantro sprigs, finely chopped
- 1/2 cup corn
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon salt
- Pepper to taste
Mix all ingredients in a big bowl until well integrated. Serve immediately or store in the refrigerator until use. It will keep for 2-3 days.
Enjoy!
Print the recipe
- 2 cups chopped fresh mango
- 1/2 cup red pepper chopped
- 1-2 jalapeño peppers chopped
- 1/3 cup red onion chopped
- 15 fresh cilantro sprigs finely chopped
- 1/2 cup corn
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon salt
- Pepper to taste
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Mix all ingredients in a big bowl until well integrated.
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Serve immediately or store in the refrigerator until use. It will keep for 2-3 days.
©Mama Latina Tips Media
www.mamalatinatips.com
When we lived on Guam, we had a mango tree in the back yard; when mangos were not ripe, I used them to make apple pie. When they were ripe, I pretended they were peaches., :}