Mango Salsa Recipe
One of the things I like best about summer is the opportunity for summer foods and nothing goes better with tortilla chips, white fish or chicken than a refreshing mango salsa.
Before I get carried away with making the mango salsa, let me point out that prior to any food preparation it’s important you start with the right beverage to enjoy while you’re working in the kitchen. We chose to make margaritas, a summer time favorite, to keep things interesting. I’ll do our favorite margarita recipe in an upcoming article, for now note that when you’re making margaritas there’s no need to use the good stuff, so leave the Blanco and Don Julio in the liquor cabinet and instead go with any mid-shelf oro (gold) or Reposado.
So getting back to the mango salsa…All of our friends and family love it (and leave home with a bowl of their own) so we usually double or even triple the recipe below.
- 1 mango – peeled, seeded and diced
- 1 avocado – peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons olive oil
- 1 bowl
- 1 margarita (for the cook)
A ripe mango is going to give off a sweet almost perfume like fragrance when you put your nose nearby. Look for red and yellow coloring on an otherwise green exterior. You should be able to easily indent it with your thumb; avoid ones that feel mushy when squeezed.
Otherwise slice the mango along the interior pit and then cube those and drop into your bowl:
Pit, dice and then add your avocado…
Next let’s slice, dice and then add those tomatoes. You want firm ones, they slice the easiest…
Squeeze your limes for the lime juice…
Just keep slicing and dicing and mixing all the ingredients. After we’ve mixed it all up we usually let it sit in the fridge for three hours or so, before serving. It allows all the flavors to mix and gives a firmness to some of the ingredients.
We had a good time combining the mango salsa with tortilla chips but the real winner was the next day when we made Caribbean chicken and covered it with the salsa.
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