Fresh, delicious, easy Mango Salsa

A versatile salsa enhanced by cooked vegetables and fresh ingredients. It works well as a chip dip, taco topping or garnish for fish, pork or chicken.

Did you know there are 20 varieties of mangos grown in Belize? We have a plethora of fruit literally falling from the trees here in May.  Some of the fruit we see on the trees will not be ripe until August, so this will likely be one of many mango recipes.  I saw a young boy pushing a wheelbarrow of mangoes down the street last week.  “This is going to be fun,” I said to myself.

Fresh mango salsa makes for a delicious, quick topping on beef tacos.

Salsa that is quick to assemble and good on tacos, fish or pork.

Fresh ingredients such as mangos, tomatoes, peppers and cilantro build the levels of flavor in this versatile salsa. It can be used over grilled fish, pork, or chicken or like a pico de gallo in tacos for that sweet and spicy twist. The trick to levels of flavor and not overwhelming raw vegetable taste is in sautéing the peppers, garlic and onions and adding them to the fresh tomatoes and mango.

Type: Side dish

Cuisine: South of the Border

Keywords: mango, salsa, spicy,

Recipe Yield: 2 cups

Calories: 60 calories per 1/2 cup

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Recipe Video Name: How to dice a mango

Recipe Video Description: Mangos are slippery and tricky with that big pit in the middle. Here's how to make the most of that delicious flesh and create a great presentation for your dish.

Recipe Ingredients:

  • 1 mango, ripe but not soft
  • 3 -4 Roma tomatoes, ripe, chopped
  • Fresh cilantro, 2-3 sprigs chopped fine, (adjust to your cilantro tolerance)
  • 2 limes, juiced
  • ½ red bell pepper, diced small
  • ¼- ½ habanero pepper, minced
  • 2 cloves of garlic, minced
  • 1 Tablespoon coconut oil or olive oil
  • 3 dashes of hot sauce, to taste
  • 1 Tablespoon habanero infused tequila (optional)
  • Salt & Pepper to taste

Recipe Instructions: Mix the chopped mango, tomatoes, cilantro, and lime juice together and set aside. Sauté the chopped onion, bell pepper, and garlic in a saucepan, quickly over medium heat for approximately 5-7 minutes. When the onions are translucent, pour this over the mango and tomato mixture. Finish with hot sauce, tequila and salt and pepper and gently toss. Adjust salt and pepper level and chill until ready to use. Best used on the same day, but may be stored in the fridge, covered, for up to 24 hours.

Editor's Rating:
5

Share:

Facebook
Twitter
Pinterest
LinkedIn

Related Posts

Six AM

The exuberance of yesterday’s finish of the Ride to End Alzheimer’s was gone and in its place was the gentle flow of high tide at

Life with Buddy Clay

The dining room door burst open, and Buddy Clay bolted into the kitchen. His eyes practically jumped out of their sockets, and he looked like

Dziekuje Ci

That means “Thank You” in Polish and its pronounced “Jen Coo Ya Chee” and the J in Jen needs a buzzing Zh sound at the

%d bloggers like this: