Mango Salsa

Mango salsa is certainly gaining in notice and popularity. Some people have enjoyed it for years but others are new to the world of this fruit salsa. It may sound strange if you haven’t tried it. Surprisingly, the combination of sweet juicy mangos with things like chili, onions and a little lime juice can be refreshing and an excellent topper for many different types of meat.

One popular use of mango salsa is on fish tacos. Actually, any type of white or light fish is excellent when paired with the mango fruit, salmon is a popular choice. The salsa is also an excellent accompaniment to plainly cooked chicken, beef, or pork, too. Some people like to serve the salsa as a side relish to baked hams like spiral sliced hams. A bit of mango salsa atop a plainly grilled pork chop will also render that entrée very tasty.

You can substitute mango salsa for other types of salsa. It combines well with corn flavors and it can be eaten on tortilla chips. It also makes a great topping for vegetarian dishes like black beans and corn.

Mango Salsa

1 ripe mango, diced
1 jalapeno pepper, seeded and minced
1 small red onion, chopped
Juice of 1 lime (1 1/2 - 2 tablespoon.)
1 - 2 tablespoons chopped fresh cilantro, plus more for garnish
Kosher salt
1 tablespoons extra-virgin olive oil

Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil. Cover and refrigerate 1 hour to meld flavors. Best used the day made.

Mango Salsa
Recipe courtesy Ellie Krieger

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves (or less to taste)
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

4 - 6 servings

Note from one of the reviewers: "I have made Ellie's Mango Salsa from her book, Small Changes Big Results, and I love it! I lost that book, so I went looking for the recipe on foodnetwork.com. I found what I thought was the same recipe at first, but then I noticed one (big) difference. The recipe in Ellie's book is identical to this one except it calls for avocado instead of cucumber. I tried it with the cucumber and I didn't care for it near as much. Try it with avocado sometime, you will be blown away."