This mango salsa recipe is a great combination of fruity sweetness and spicy heat. I used to HATE spicy food, it felt like food burning your mouth. Until I married someone from Oklahoma who tries to sneak jalapenos in everything. I turn around while cooking and poof…spicy eggs, poof… spicy spaghetti….let’s just say I acquired a taste. For me, adding a little sweet helps balance the spicy heat.
For this recipe, I used fresh tomatoes and jalapenos from my garden, fresh lime juice, and chopped cilantro. I used a red onion because they are sweeter and thought it would pair well with the mango.
Cutting a mango can be tricky. Here is one way:
1. Use a good knife. Wash and dry mango and slice the ends off.
2. Carefully slice off the skin.
You can use a paring knife, but I had found this sharp larger one worked great for me.
3. Running the knife around the center of the pit, slice off the soft edible portion of the mango.
Now your mango is ready for salsa.Print
- 3 mangoes sliced
- 2 jalapenos finely diced
- 3 large tomatoes finely diced
- 1 medium red onion finely diced
- 1 cup fresh chopped cilantro
- Juice of 1/2 of a lime
- Dash of salt
- This recipe you can add as much or as little of each ingredients as you like. I started with the mangoes and placed in a medium dish, added onions, tomatoes, cilantro and lime.
- Lastly, I rinsed removed seeds from jalapenos (with gloves) and rinsed them good and finely chopped. Then added to rest ingredients. Squeeze lime juice over salsa add a dash of salt and mix well.
- Serve with chips!
If you like heat, save some of the remaining seeds from the jalapenos and add to bowl. I would do a few at a time and sample salsa in between additions.
Serve immediately or store in an airtight container and refrigerate until use.