During a rare trip to the market during the Covid pandemic, there was a beautiful display of mangoes. Having had them infrequently in the past, I suddenly got this craving for a favorite dish – mango salsa. Mangoes can be tough to peel and dice, but once prepped for use, few things are better. A trip to the tropics in every bite.
Like so many recipes, don’t let yourself get roped into thinking you have to follow the recipe, ingredient for ingredient. Think about how you’re going to use the salsa and adjust accordingly. Do you want the heat of jalapeños, or not? Would a little more cucumber take you where you want? You get the picture. The ingredients with an * can be considered optional, meaning you can use or not use them, depending on what you’re pairing with. Once prepared, you’ll find few, if any, accompaniments more colorful and fresh-tasting.
1 mango, peeled and diced
Equal amounts of diced red, green, yellow, and orange bell pepper * (I prep the mango first, and use that as my quantity guide)
Peeled and diced cucumber * (I prefer English cucumbers. They have fewer seeds, so are firmer, and don’t overwhelm your dish with water)
Finely diced red onion
Finely diced jalapeño
Juice of one lime
Chopped cilantro leaves, to taste
Salt and pepper, to taste
Place all of the diced ingredients in a medium sized bowl; add the lime juice and cilantro. Toss to combine.
Taste, then season with salt and pepper
Once all of the diced ingredients and lime juice are in the bowl, I like to cover it tightly with plastic wrap, then shake/toss at that point for a more uniform blending of the ingredients. Then add the cilantro, salt. and pepper; stir to combine.
I’m not the world’s biggest fan of red onion. However, I do find that the deep color of the red onion really enhances the appearance of the salsa. White onion will give you a lighter look, if that’s a better look for how you’re using it.
Mango salsa goes great with grilled salmon. The cool crunch of the salsa, the soft sweetness of the mango, and a warm bite of salmon is one of the palates greatest treats.
Tacos with chilled shrimp, avocado, and mango salsa, are great for an outside, build-your-own taco presentation. Margaritas don’t hurt.
Chopped, chilled shrimp, mixed with mango salsa, makes a complete salad entree when served in a hollowed beefsteak tomato. Set it on some butter lettuce and top with a few micro greens. It’s why Instagram was invented!!!