Starters

Mango Salsa

Mango salsa is just wonderful

You have the sweetness of mango, heat from jalapeno and the tart zip from limes

You won’t believe just how fresh and delicious this salsa is

The best part is that not only is this good with chips, it is also fantastic on poultry and fish dishes

Let’s start with 2 ripe mangos, 1 small red onion and 1 jalapeno pepper

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A mango has a long, flat pit in the center

Cut along this pit and lengthwise down the mango

Using a spoon, separate the flesh of the mango from it’s skin

Slice the mango lengthwise, then across, into uniform chunks

Place in a bowl

Peel and chop your onion

Cut the stem off of your jalapeno, slice it open lengthwise

Using the tip of a teaspoon, remove the seeds and ribs (these can be left in for more heat)

Finely dice your jalapeno

Add the onions and jalapeno to your mango mixture, stir and sprinkle with kosher salt and ground black pepper

Next up you will need the juice and zest of 1 lime, 2 tablespoons of honey and 1/4 cup of fresh chopped cilantro

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Add these ingredients to the mango, stir to combine

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Cover and refrigerate for at least 1 hour to allow flavors to meld

You can serve this with chips or try it with Simply Sunday’s Blackened Tilapia

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Enjoy!!!

Simply Sundays! ~ Mango Salsa

  • Time: Prep 10 Min, Let meld up to 1 hour
  • Difficulty: Easy
  • Print

Ingredients

2 ripe mangos

1 small red onion

1 jalapeno pepper

1 lime (zest and juice)

2 tablespoons of honey

1/4 cup of fresh chopped cilantro

1 sprinkle each of kosher salt and ground black pepper

Directions

Cut along the side of the mango lengthwise.  Using a spoon, separate the flesh of the mango from it’s skin.  Slice the mango lengthwise, then across, into uniform chunks. Place in a bowl

Peel and chop your onion.  Cut the stem off of your jalapeno, slice it open lengthwise. Using the tip of a teaspoon, remove the seeds and ribs (these can be left in for more heat). Finely dice your jalapeno. Add the onions and jalapeno to your mango mixture, stir and sprinkle with kosher salt and ground black pepper

Add the juice and zest of 1 lime, 2 tablespoons of honey and 1/4 cup of fresh chopped cilantro to the mango, stir to combine.  Cover and refrigerate for at least 1 hour to allow flavors to meld

Tools used to make this recipe

Simply Bamboo Cutting Board

© Simply Sundays 2017
All rights reserved

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