I do not like mangos, but I love what Mango Salsa does to an ordinary meal! I am still trying to perfect my mango salsa recipe. I am writing my base recipe here so I don’t forget.

Ingredients:

  • 10 ounces fresh cut mango (found in the grocery store fresh produce)
    substitution: use 14 ounce can packed in fruit juice if fresh mango is not available.
  • 1 small-medium sweet red onion, diced
    substitution: white onions work too
  • 2 Serrano Peppers, very finely diced
    substitution: 1 medium jalapeno
  • 1/4 red bell pepper (mostly for color)
  • Cilantro, coarsely chopped
  • pinch of salt
  • black pepper to taste (1 pinch?)
  • 1 tbsp lime juice
  • Optional: up to 1 heaping tablespoon sugar if mango wasn’t ripe enough

Directions:

Add to bowl in order of ingredients list and stir. Put in the fridge for at least 30 minutes. Stir again before serving.

I prefer to make between 2 hours and 2 days ahead of time, stirring at least twice before I serve.

Serving suggestions:

Mango Salsa & Chicken Use fresh salsa to top grilled chicken. Eat with a toasted flour tortilla.

Mango Salsa & Chips Add fresh ripe diced tomato. Use as a dip for corn or potato chips.

Mango Salsa Turkey Burgers Cook ground turkey with salt and pepper to taste. On a wheat bun, layer: bottom bun, salsa, cooked turkey patty, fresh ripe tomato slice, top bun. Serve with corn chips for crunch and fresh fruit.

Leave a Comment