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Contents
What's So Special?
Don’t you think that it is the toppings and salsas that make a dish truly special? With the mango’s sweetness and the jalepeño’s heat, this salsa brings the islands to your table. What makes it even better? It’s easy to make.
Ingredients and Substitutions
Salsas are flexible, and it is easy to adjust amounts and ingredients to suit your needs, but obviously, the mango is the star of the show! They are in season from May to October, and they are readily available during that time. The University of Florida has more resources about mangos: read more about Mango Season.
Red Onion
It is better to use a red onion, not just because of the color, which is important to the look of the salsa, but because it is milder than other types of onion.
Jalepeño Pepper
You need to decide your spice level. One pepper is still mild since the mango is so sweet, but you can kick it up a notch.
Red Pepper
This pepper brings color and texture to the salsa; it keeps the salsa from getting too soggy and adds some crunch.
Cilantro
Most people love cilantro and its spicy taste, but others find it tastes like soap – you know who you are. If you don’t like cilantro, use Italian flat parsley.
Lime
The citrus pulls everything together
How to Peel a Mango
The first step is to make sure that the mango is ripe! It should be soft to the touch, not hard, but don’t let it get brown, bruised, or too soft!
Next, you should cut the flesh away from the pit. It is not round like a peach but a flat, oval disk. Start at the top of the fruit and cut the mango so that you have two large disks of fruit with the skin. Then there are two methods:
- Remove the skin by sliding the fruit into a glass with a large mouth and a thin rim. The skin will come off easily, then you can cut the fruit into small squares.
- Score the flesh in a grid with squares of about a 1/2 to 1/4 inch. Be careful not to go through the skin. Then, scoop the squares out with a spoon.
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Tropical Mango Salsa
Looking for a way to jazz up a weekday meal? This Tropical Mango Salsa is easy to make and can change the look of any protein – chicken, pork, or seafood. You will be a hero, bringing the taste of the islands to your recipes.
- Total Time: 20 minutes
- Yield: 2 cups
Ingredients
2 mangos, approximately 2 cups, chopped in 1/4 in dice
1/2 cup red onion, chopped in 1/4 in dice
2 tablespoons jalapeño, chopped finely
1/2 cup red pepper, chopped in 1/4 in dice
2 tablespoon cilantro or Italian flat parsley, remove large stems and chop finely
1 tablespoon lime juice
salt
Instructions
Put all the ingredients in a bowl and season with salt then stir, then refrigerate until serving.
Notes
Make Ahead Instructions: you can freeze lime juice and it keeps its quality, but the rest of the ingredients deteriorate in the freezer and it is not recommended. Make with a day of serving.
Amounts and Substitutions: The amounts are flexible and a matter of personal preference; this is a starting point that will appeal to most people. Cilantro can be replaced with Italian flat parsley.
Serving suggestions: fish tacos, sautéed shrimp, on crackers
- Prep Time: 20 min
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