I am going to share my favorite mango salsa recipe with you, but I do not want you to follow it. When it comes to salsa, whether it is tomato, fruit or mango, never use exact measurements. Pull out all the listed ingredients and then just eyeball how much to use based on color and your own personal taste preference.
Now if you want to wow and amaze and give your family and friends something to think about. Instead of regular salt head over to cedaroakfarms.com and order up some flavored salt. I always use the smoked sea salt in tomato salsa, and for this one I am using their chili lime salt. It adds that extra layer of flavor that, unless your friends are reading this, always leaves them asking how is it that my salsa is always so much better.
A mango has a long oblong pit in the middle. I find the easiest way to cut a mango is by cutting it into thirds. Make two parallel slices on either side of the pit saving as much as the cheeks as possible. This will leave you with the 2 cheeks and the middle section that will be mostly pit. Score the mango cheeks using lengthwise and crosswise slices making a checkered pattern, but do not cut through the skin. Keep the slices close so the mango is in smaller cubes. Now pop the mango upward and using your knife slice closely to the skin letting the mango fall in a medium bowl.
Dice the following: 1 large red onion, 1 red bell pepper, and 1 jalapeno. Chop 1/4 cup cilantro.
Start adding the ingredients using color and your tastes as a guide. I, for example, only used about 1/3 of the onion, 1/2 of the red bell pepper, 1/2 of the jalapeno, and all of the cilantro. Slice a lime in half and squeeze half of the juice over the ingredients. Stir and taste. If you would like more add the other half. My lime was small, so I used the juice all the whole lime. Now season with chili lime salt, to taste. You can use regular sea salt, but I’m telling you, you will lose the wow factor. I only needed about 1½ teaspoons of the chili lime sat.
Let it set for about 30 minutes allowing all those beautiful flavors to marry. So now what do you do with it? Ummm….anything! But my two favorite ways are as a dip for chips or a topping for fish.
Top a chip with some salsa and crumble a bit of Cotija cheese on top. Mix up a margarita and enjoy the last days of summer.
Or, grill up some Hawaiian flavored salmon and spoon some salsa over the top. Yes, please!
- 2 mangos, peeled and chopped
- 1 large red onion, diced
- 1 red pepper, diced
- 1/4 cup cilantro, chopped
- Juice from 1 lime
- 1 jalapeno, diced
- 1 tablespoon chili lime salt
Mix all the ingredients into a large bowl and let set for at least 30 minutes.