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
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
Add these ingredients to the mango, stir to combine
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
Enjoy!!!
Simply Sundays! ~ Mango Salsa
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
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