This sweet salsa is so simple to make, but the flavors are amazing! The technique really needs no explanation, it’s just a lot of chopping, but I guarantee it will be worth the work! Unlike many store-bought mango salsa’s, this one has zero tomato or peaches. I like to let the mango be the star with just a few complimentary ingredients. ~Joanie
3 large mangos (or enough to yield about 4 cups, chopped)
⅓ cup red onion, finely chopped
1 cup fresh cilantro, chopped
Juice from 1 lime
Approx 1 tsp salt
Peel and chop your mangoes into small cubes.
**If you’ve never worked with fresh mango before, keep in mind that mango has a flat core. If you look at the stem side, you will notice the fruit is oblong shaped. Slice along the length of the fruit on both sides of the stem, then repeat along the width. This will give you the largest pieces of flesh and will make chopping easier. There is still a lot of flesh left, so slice off as much as possible without getting into the fibrous core.
Finely chop red onion to yield about ⅓ cup. You may want to add more later, but start small. A little red onion goes a long way.
Wash and chop your cilantro. The easiest way I’ve found is to keep it in a bundle, like it comes from the grocer. Chop off most of the bare stem, then finely chop as you make your way up through the leaves. I like to use about 1 cup of cilantro. You can adjust according to your taste. If you have way more cilantro than the recipe calls for, store the extra in a cup of water, like a bouquet of flowers.
Throw everything in a big bowl (if you haven’t already) and squeeze in the juice of one lime. Yes, you can use lime juice from a bottle, about 2 TBS.
Salt to taste, give a good stir, and devour!!
Although for our purposes today, we’re scooping this salsa with plain ol’ tortilla chips, there are so many more ways to enjoy it. It goes incredibly well with blackened halibut, or add it as a semi-sweet side for smoked ham. I’d love to hear what YOU paired it with!