Zingy Mango Salsa Recipe
A colorful dish of delightful flavors – ideal with summer cocktails
on the patio, beach or boat!
4 large ripe mangos* sliced and chopped to 1/4 inch chunks (plus mushy parts)
4 ripe plum tomatoes, chopped to 1/4 inch chunks
1/4 cup finely chopped red onion
1-2 tablespoons of finely chopped fresh ginger root
1-2 small, but fiery red jalapeno peppers – finely chopped
Juice of 1 lime
1/4 cup freshly chopped cilantro
1/4 cup finely chopped cucumber (sking and seeds removed)
optional: 2 or 3 large ripe peaches – also finely chopped
whole cilantro leaves without stems for garnish
a good peeling and chopping knife
a large glass bowl for mixing – you may want to serve in this as well
bowl or container for peelings (makes great compost for your garden)
*4 good sized, ready-to-be-eaten Mangos (from your favorite tree or market). Here in Miami, the Florida ‘Haden’ is usually readily available and I believe these are one of the most popular varieties sold in supermarkets. If you can fine “Nam Doc Mai” Thailand mangos, these would make an exceptionally sweet and aromatic salsa. Good to use all of the same kind, but mixing 2 different kinds of mangos can create a unique flavor to this dish.
Prepare at least 2 hours ahead of serving time. Serve at room temperature with scoop shaped corn chips. Salsa is also an excellent marinade/condiment to fish or chicken dishes.
Recipe makes about 3 cups (4 if you add the peaches)
Yum… just typing this out has my mouth watering. ENJOY!
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