What’s On Hand Mango Salsa
Welcome to a burst of tropical flavor with our irresistible mango salsa recipe! Perfect for summer gatherings, this vibrant salsa combines the sweetness of ripe mangoes with the tanginess of lime, the kick of jalapeño, and the freshness of cilantro.
It’s a versatile dish that pairs beautifully with grilled fish or chicken or as a zesty dip for your favorite chips. Whether you’re hosting a backyard barbecue or looking to add a refreshing twist to your meals, this mango salsa is a crowd-pleaser that’s sure to impress.
It is delicious and straightforward, requiring just a handful of fresh ingredients and a few minutes of your time. Dive into this delightful recipe and let mango salsa’s bright, juicy flavors elevate your next culinary adventure. Get ready to savor every bite!
Our Fruit of the Month Club
We received a box of fresh, ripe mangoes as part of a Fruit of the Month club that someone generously gave us over the holidays. I cut open one of the mangoes to sample with my youngest daughter, and it was like eating sweet candy. I knew we had to use these up soon because they were so ripe, so I immediately thought of Mango Salsa.
Mango salsa is a versatile dish that can be made with what you may have on hand in the refrigerator. It is my favorite recipe. I have most of the ingredients needed for this recipe, except I had to borrow a fresh lime from my neighbor.
I even had jicama, a legume that looks like a turnip but is sweet, crispy, and popular in Mexican cuisine. I cut it into small chunks and tossed it in. Jicama tastes like a cross between an apple or pear and water chestnuts. It is an edible root found in most supermarkets today that you may want to play around with.
Jicama
Discover the unique qualities of jicama, a lesser-known root vegetable that’s a delightful addition to any healthy diet. Often referred to as the Mexican turnip or Mexican yam bean, jicama is renowned for its crisp texture and subtly sweet flavor. This versatile tuber boasts a light brown skin with a white, crunchy interior that resembles a cross between an apple and a water chestnut.
Jicama is low in calories yet rich in essential nutrients, making it an excellent choice for those looking to maintain a balanced diet. It’s packed with fiber, which aids in digestion and is also a good source of vitamin C, promoting a strong immune system. Whether enjoyed raw in salads, as a refreshing addition to fruit platters, or lightly cooked in stir-fries, jicama adds a delightful crunch to various dishes. Its mild taste allows it to pair well with both sweet and savory flavors, making it a versatile staple in the kitchen.
Versatility
We served this batch of mango salsa with roasted fresh salmon, and tonight, I’m thinking of grilling or pan-frying some chicken breasts to serve with what’s left. Of course, it would be great with tortilla chips, a stir-fry, or how about a mango smoothie.
One tip is not to overwhelm the salsa with mango. I have been served mango salsa in restaurants where all you taste is the mango. The batch I made last night was balanced nicely with plenty of mangoes but also with the other ingredients, so there were layers of flavors. I was very pleased with the overall flavor.
Mango Salsa Recipe
Ingredients
- 2 fresh & ripe mangos peeled & pit removed and diced
- 1 red bell pepper seeded and diced
- ½ red onion finely diced
- ½ jicama peeled and diced
- ½ bunch of fresh cilantro finely chopped
- juice from a whole lime
- Salt & Pepper to taste
- Optional Ingredients
- Jalapeno chile
- garlic
- cucumber
- avocado
- apples
- black beans
- corn
- fresh pineapple
Instructions
- After you cut up all the ingredients, combine them in a bowl and squeeze the lime juice on top. Season with a little salt and pepper, stir, then taste. You can adjust the seasoning by adding a little of this or a little of that to make it more or less hot.
- If you use fresh ingredients, it's going to taste great right away but if you let it sit an hour or more and let the flavors meld together, it's going to taste even better. I'm betting it is going to be incredible tonight with chicken.
- I served this mango salsa with salmon and fresh local corn and a glass of 2008 Cloudline Pinot Gris from Oregon. Simple, easy and absolutely delicious.
3 Responses
nice recipe, thank you
You are welcome – RG
Hey!!! What happened to the creamed corn recipe from Sept 1??? The title is there but not the recipe or the blog!!!!
Sure it is. Go to creamed corn recipe. Thanks – RG
Sounds fantastic! nothing like all fresh ingredients. Im going to try this on talapia my favtorite fish.