Few of the Earth’s gifts are as sweet or as succulent as a ripe mango, fresh from the tree in its native land. There’s just something about biting into a mango in the tropics – its saccharine juice dripping down your chin and making a sticky mess of your hands – that is life-affirming.
But what if, like most of us, you don’t happen to live anywhere near a mango tree? Make mango salsa.
Even the ‘ripe,’ overpriced mangoes you get a the organic grocery store just aren’t the same as the fruit plucked just hours before from a tropical grove. But that doesn’t mean imported mangoes can’t be delicious, if you know what to do with them.
This mango salsa takes the natural sweetness and tanginess of the fruit, and adds jalapeños for a shot of spice, and cilantro, lime juice and various seasonings to bring out the freshness.
Use it to top fish tacos or baked chicken, or just throw it in a bowl and scoop it up with tortilla chips. If you manage to get inordinately ripe mangoes, just close your eyes, eat a spoonful and pretend you’re back in Bali.
*Recipe courtesy of The Food Channel.
- 1 medium jalapeño pepper, stemmed, seeded and minced
- 2/3 cup red bell pepper, diced
- 1/3 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 large ripe mangos, peeled, pitted and diced
- 1 Stir all ingredients together in a medium bowl, then serve fresh.