Last Sunday morning I awakened with the desire to make mango salsa. Don’t ask me why. I don’t know. Perhaps it was the four ever ripening mangoes I had sitting in my fruit basket that needed using NOW.
Anyway, this is a ridiculously simple yet yummy salsa recipe that can be used alongside a good tortilla chip for the kids (or you if that’s your thing), on top of chicken or, as I like to do, just on a spoon. And the beauty of it is the longer it sits in the fridge, the better it gets!
Nik’s Mango Salsa
3-4 mangos, cut into small chunks
About 4 cups of diced tomatoes (I used tomatoes on the vine)
1 small vidalia onion, roughly diced
2-3 jalapeno peppers, chopped (seeds removed if you don’t like the heat)
About 1/4 c. chopped cilandro
1 tbsp lime juice
2 tsp minced garlic
1/2 tsp salt
Juice of half an orange
Optional: 3 packets no-calorie sweetener
Combine your tomatoes, mango, jalapeno and onion and mix well. For those of you who’ve never worked with a mango before, I just want to give you a quick tutorial. You basically peel it like you would an apple. Directly underneath the skin there is a green part. You want to cut through that until you get to the orangey-pink flesh. Like so:
Mangoes have pits in the middle, so you have to cut around the pit to get the flesh off, but they are notoriously slippery. I usually cut them lying on their side with a very small knife. BONUS TIP: for mangoes and any other friuts and veggies, the sticker can tell you quite a bit. Look here:
You’ll see the first number on the sticker is a “4.” That means this mango is organically grown (no chemical pesticides, etc. Numbers starting in a 5 are the same. A number starting with a 3 is not organic.). Just thought I’d share that! Ok…moving on to the rest of the directions…
Add garlic, chopped cilantro, lime and orange juices and mix again.
Add the salt and taste. If it’s sweet enough for you, stop there. I personally like the sweetness to match the saltiness, so I use some sweetener. If you feel the same way, add it at this point.
Stir it all up and put it in a bowl with a cover and refrigerate one hour before serving.