As summer is fast approaching, everyone is pulling out their grills, drinking refreshing beverages, and making delicious food to welcome the warm weather with open arms.
This year is starting off quite a bit different than usual. With social distancing guidelines still in place, we can’t quite have the big cookouts we would like to have. So we just have to get creative!
Even with the unusual circumstances, you can definitely start making some delicious seasonal recipes. This mango salsa is a great, refreshing recipe to enjoy as an appetizer with corn chips or as a condiment.
Fresh Mango Salsa
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 large Hayden or Ataulfo mangoes (or 1 mango and 1 avocado if you prefer to add avocado)
- ¾ cup red bell pepper
- 1 jalapeno pepper
- ½ cup red onion
- 2 tablespoons cilantro
- Kosher salt and ground white pepper to taste
**For less heat, leave out the jalapeno pepper and choose a sweeter variation
How to Dice A Mango
Mangoes have long, relatively flat, oblong-shaped pits. You’ll need to slice into either side of the pit to remove the edible fruit (known as “cheeks”).
- Hold the mango with the stem end pointing away from you. Using a sharp knife, carefully slice the mango lengthwise about 3/4-inch from the center to remove the first cheek. Rotate the mango and repeat on the opposite side to remove the second cheek.
- Using the tip of your knife, score each cheek in about 1/2 inch increments lengthwise and crosswise, being careful not to slice through the skin.
- To separate the mango cubes from the skin, slide a spoon between the flesh and skin to scoop out the cubes (much like you would an avocado). Or, invert the cheek by pushing up on the bottom so the cubes stand up and use a knife to carefully trim them away from the skin.
- You can try gently carving around the edges of the pit slice to see if any additional fruit can be extracted, but depending on the mango, the amount might be negligible.
Mixing it all Together
- In a bowl, whisk together olive oil, lime juice, honey, and a pinch each of kosher salt and white pepper. Add mangos, red bell pepper, jalapeno, onion, and cilantro, tossing to combine. Season to taste with additional honey (depending on the sweetness of the mangoes), salt, and pepper, if needed.
- Cover and refrigerate for 30 minutes before serving. The salsa is best enjoyed the day it's made, but can be covered and stored in the refrigerator for up to a day.
- Serve with corn chips, on top of grilled meats or seafood, in a taco, or as a condiment option for burgers and sandwiches.
This recipe was found on www.stripedspatula.com.