I think it’s pretty well established that I love salsas, just check out my Instagram Feed! Whether it’s the simple yet scrumptious Pico De Gallo, or a fruit based one like this recipe, salsa is a super fast, flavorful and fulfilling way to add fruits or veggies to any meal! This delish mango salsa is super versatile, and super easy to customize to your liking.
Here are some ideas to substitute for the mango, or to add in addition! The sky is the limit!
1 round tomato or 2 plum tomatoes
1/3 cup red onion, chopped
1 1/2 cups mango (1 mango), peeled and diced
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
1 tablespoon lime juice
2 teaspoons olive oil
1 teaspoon agave nectar
salt and pepper to taste
Let’s peel the mango! To do this, cut the ends off both sides, so you can see the direction of the seed inside.
Using a sharp knife, peel the inedible skin off by guiding the knife along the edge of the mango.
Cut the “cheeks” off the mango by cutting parellel to the pit, you’ll know you’re too close to the seed if you hearing a crunching sound.
Cut off the 2 small cheeks off as well, don’t waste anything!
Chop the mango and place it into a bowl.
Add in the chopped tomato, jalapeno and onion.
Add the cilantro, lime juice, olive oil and agave.
Toss the salsa together, and season with salt and pepper to taste.
Serve with fish, chicken, tacos, shrimp, or just tortilla chips! Make this for your next Superbowl party, and it will be the first thing to go!
- 1½ cup ripe mango (peeled & chopped)
- ⅓ cup red onion (finely chopped)
- ⅓ cup tomato (chopped)
- 1 jalapeno (seeded and chopped)
- ¼ cup cilantro (chopped)
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1 teaspoon agave nectar
- salt & pepper (to taste)
- Peel the mango, remove the seed and chop into cubes. Place the mango into a bowl.
- Add the chopped onion, cilantro and tomato.
- Add the lime juice, olive oil, agave nectar.
- Toss the salsa together, and season with salt and pepper.