Mango Salsa
If you’re lucky enough to have access to ripe fresh mangoes, you absolutely must try making your own salsa! Serve with cut up veggies or one of the healthier chips available today. Or give everyday grilled chicken, beef or fish the WOW factor by topping it with this refreshing and vibrantly colored salsa.
Yield: about 2 cups
Yield: about 2 cups
Ingredients
- 1 large ripe fresh mango pitted and diced
- 3 tablespoons chopped red onion
- 1 jalapeno finely chopped (or green pepper if you don’t like “heat”)
- 1 to 2 tablespoons chopped cilantro or parsley
- Juice of 1/2 lime
- Juice of 1 teaspoon honey optional
Instructions
- In a medium bowl, mix together all ingredients.
- Taste; adjust to your liking with additional lime juice or jalapenos if needed.
- Cover: refrigerate until serving time.
Notes
Make Ahead and Storage Tips: salsa may be prepared up to 1 day ahead. Cover: refrigerate until serving time. Drain any excess juice that has accumulated.
How to pick ripe a mango: look for a mango that is firm, yet have a little “give” when pressed with your finger. If mango is hard and green, wait a few days before making the salsa.
Delicious with: Southwestern Flank Steak, Easy Fish Tacos, Grilled Tri-Tip with Caramelized Onions ‘n Peppers and Grilled Mexican Shrimp Kabob Bowls.
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