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Mango Salsa

June 25, 2010

If you’ve never had a fresh, perfectly ripe mango, mango salsa is a great introduction to this delicious fruit! I’ve always loved mangoes-  plain,  with lime and a sprinkling of salt and chili powder (a food vendor staple on Mexican beaches or sidewalks that can be  recreated at home with no fear of food poisoning), mango sorbet, mango ice cream, and of course, the highly versatile and healthy mango salsa. The salsa is delicious with seafood, such as salmon, mahi mahi, or shrimp, as well as pork (chops, tenderloin, etc.), grilled chicken or with tortilla chips.  Other variations include adding a can of rinsed and drained black beans or a couple of diced avocados to the salsa, or substituting peaches or nectarines for the mango.

Mango Salsa

6 Mangoes, pitted and diced

1/2 cup Vidalia onion, minced (can substitute red onions or shallots, or even green onions)

1 Bell Pepper, finely diced (Red has a nicer color contrast, but orange and yellow are just as good)

1/4 cup Cilantro, minced

1 clove Garlic, minced

1 small Jalapeno or Serrano, minced (to taste!)

3 Limes, juiced

1/4 cup Pineapple Juice

Salt and Cayenne Pepper to Taste


Combine all the ingredients in a mixing bowl. Salsa can be prepared a day ahead.  If you’ve never cut up a mango, it may be a little intimidating because of the large seed in the middle.  The trick is to stand the mango  up on the cutting board make two cuts in the middle, approximately 1cm/one finger width apart. Then carefully slice the fruit without piercing the skin. The flesh can then be scooped out with a spoon (preferably a grapefruit spoon which has small serrations). You can also slice/cube avocados using the same method.

2 Comments leave one →
  1. Ritesh permalink
    June 28, 2010 12:25 pm

    Fantastic! Hope to see a book someday.

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