Mango Salsa
Looking for an easy way to add some color and flavor to your life? Got you covered with this simple Mango Salsa recipe. Even if you're crazy busy, I promise you can manage this one!
Do you know the mango peeling trick? My daughter is an expert at it--so much so that I'm a wee bit afraid to try it myself (full confession, I waited until she got home from school to make this salsa!!) But seriously, it's easy. I've shared it here before but I'll do it again for those of you who might not have seen it. You just take a sturdy tall drinking glass or jar, hold your mango in one hand and use the lip of the glass to cut through the mango skin as you push down on the mango, allowing the sweet, juicy mango pieces to fall into the glass and leaving you with just the mango peel and pit to eventually toss out. It's much easier to see than talk about--take a look at the picture below and I'm sure you'll get the hang of it.
I've made a few mango salsas in the past but this is now my go-to favorite. It's so easy and so good! Once the mango is cut up, there is little more to do than chop up a bit of red onion and jalapeño, squeeze a lime and pour in some vinegar, sugar and salt. So fresh and healthy--definitely offsets the addition of taco chips, right?!!
And much as it's hard for me to think of salsa with anything but those addictive taco chips, this would also really jazz up a simple meal of grilled chicken or fish. Definitely a great addition to any Cinco de Mayo celebration!
Mango Salsa
Makes about 2 generous cups
Prep Time: 10-12 minutes
Ingredients
- 1 ripe mango, peeled, pitted and diced
- 2 slices red onion, finely chopped
- 1 jalapeño chile, ribs and seeds removed, minced
- The juice of one lime
- 4 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- A handful of freshly chopped cilantro or parsley
The Recipe
1. Mix all of the ingredients in a medium bowl and taste. Add more salt or sugar if needed. Serve immediately or chill. Keeps covered in the fridge for at least 3-4 days.
