It looks and tastes like a bite of summer.
This week’s recipes have multiple commonalities. First, the obvious one is that they both contain mango. Second, although I call this one a salsa, it could double as a salad. Finally, both offer a way to bring the warmth of summer to your meal via food. If the end of April isn’t as warm and spring-like as you wish, try this simple recipe for mango salsa to bring some brightness to your day.
The original post from June 2017
This salsa is so eye-appealing that some people assumed it was a side salad. The person in particular was my daughter. I made crunchy, baked haddock for fish tacos and served it with shredded beet salad and this mango salsa. I watched as she topped her taco with the salad. Since some people like slaw on their tacos, I thought nothing of it. I assumed she wasn’t in a mango mood when she skipped it. When the taco was done, she put a serving of the salsa on her plate. Upon my inquiring, she stated that she thought it was a spicy fruit salad. Duly noted.
Upon reflection, this salsa could be served as a salad, but I think it works even better as a salsa. It has a little bit of heat from the jalapenos, which could be increased by adding the ribs and/or seeds to the mix. The pepper adds a nice bit of crunch to your taco, which is really enjoyable if you are using soft shells like we do.
Planning your salsa prep
I made the salsa early in the day to give plenty of time for the flavors to meld and the salsa to become delightfully cold. If you’re in a pinch, you could serve it as soon as you finish chopping and mixing. It’s one of those nice and quick recipes. Make it in the morning before you head to work, or make it in the evening while the protein for your tacos is cooking. Either way, you need only 10 to 15 minutes to make the salsa. And it has so much more flavor than a store-bought jar, it’s completely worth the effort.
Whether you’re making this recipe tonight or bookmarking it for a different day, it’ll provide a nice feel of summer when you serve it. Even if you eat it as a salad side dish.
- 1 mango
- ½ red pepper
- ½ jalapeno, seeds & ribs removed
- Juice of 1 lime
- 1 tablespoon honey
- ½ teaspoon dried cilantro*
- Salt & pepper
- Peel mango, and cut into small cubes.
- Dice red pepper.
- Finely dice jalapeno.
- Combine mango and peppers in a medium bowl.
- In a small bowl, whisk together lime juice and honey.
- Add cilantro and season with salt and pepper; stir.
- Pour lime juice mixture over salsa; toss.
- Can be served immediately, or covered and refrigerated.
- Fresh cilantro can be used. Replace 1/2 teaspoon dried with 2 tablespoons of fresh.
