Recipe: Mango Salsa
2012
As we start to move toward the end of summer I find myself really wanting to savor bright, summery flavors. Enter: Mango Salsa. This is a great little recipe that is tasty on some homemade tortilla chips (like these from Cheeseslave). Of course, you could just eat it by the spoonful (not that I have ever done that).
Choosing a good mango is the key to a good salsa. Don’t focus on the color as it’s not really the best indicator of ripeness. A good mango will have a slight give when squeezed. If it’s rock solid give it a few days until it softens. (Always ripen at room temperature or in a paper bag to speed the process up.) Also, a ripe mango will have a “fruity” smell at its stem ends.
Organic produce it always the way to go if you can. Locally grown is better. (From you backyard it best.) Like most salsas, you may find that the flavor really begins to marry if you let it marinade in the fridge for at least a couple of hours… but I’ve also served this right away and found it quite satisfying.
Enjoy!
Recipe: Mango Salsa
Ingredients:
6 roma tomatoes, diced
1 mango, diced
2 cloves of garlic, minced
1/2 bunch of green onions, chopped
1/2 bunch cilantro, chopped
1 jalapeno pepper, diced finely
real salt and pepper to taste
the juice from one lime
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Directions:
1. Chop up all ingredients and toss them into a big bowl.
2. Salt and pepper to taste.
3. Drizzle lime juice over the mango salsa, and stir.
4. Eat up!
This mango salsa will stay fresh for a couple of days in the fridge.
What’s your favorite summer dish?
This post is part of Monday Mania, Make Your Own Monday, Fat Tuesday, Scratch Cookin’ Tuesday, Frugal Days, Sustainable Ways, Real Food Wednesday, Whole Food Wednesdays, Tastetastic Thursday, Eat Make Grow Thursday, Simple Lives Thursday, Keep it Real Thursday, Pennywise Platter, Freaky Friday, Fill Those Jars Friday, Simply Living Saturdays, and Weekend Gourmet Blog Carnival.
(top featured image by joyosity, Flickr)
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Oy, I bet this would be fabulous over some grilled fish or buttered, sauteed shrimp. Thanks for the recipe!
if only my husband wasn’t allergic to mangoes..
That’s so sad!
Looks wonderful! Thanks for sharing it with us at Scratch Cookin’ Tuesday!
Thanks, Kathy!
Love Mango Salsa and this looks fantastic. found you on tastetastic thursdays.
Thanks for stopping by! I’ve been on a mango kick lately. They are just so good.
Can you ferment this with the fruit?
That’s a great question, Gianna. I have to admit that I’m a total newbie at the whole fermenting thing (mostly because I’m still trying to acquire a taste for it…) I know you can ferment a normal salsa, but I honestly don’t know what how the mangoes affect that. Let me see if I can find some answers for you.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
Looks tasty! Mangos have been my go to fruit this summer.
Me, too.