Mango Salsa
Enhance your culinary repertoire with a vibrant mango salsa that bursts with fresh flavors. This delightful dish combines the sweetness of ripe mangoes with the crunch of onions and the zest of lime, making it an irresistible topping for grilled meats, tacos, or simply enjoyed with tortilla chips. Easy to prepare and full of color, mango salsa brings a tropical twist to any meal.
Ingredients
– 2 ripe mangoes, diced
– 1/2 red onion, finely chopped
– 1 red bell pepper, diced
– 1 jalapeño, seeded and minced (optional)
– 1/4 cup fresh cilantro, chopped
– Juice of 2 limes
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, with no cooking required.
Nutritional Value
Each serving (about 1/2 cup) contains approximately 80 calories, 1g protein, 0.5g fat, 20g carbohydrates, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by washing the mangoes thoroughly.
2. Peel the mangoes using a vegetable peeler.
3. Cut the mango flesh away from the pit in large chunks.
4. Dice the mango into small cubes and place them in a mixing bowl.
5. Finely chop the red onion and add it to the bowl with the mango.
6. Dice the red bell pepper and add it for extra crunch and color.
7. If desired, finely mince the jalapeño and add it for heat.
8. Chop the fresh cilantro and mix it into the salsa.
9. Squeeze the juice of two limes over the mixture.
10. Season with salt and pepper to taste, then stir gently to combine.
Alternative Ingredients
You can easily substitute the mango with peaches or pineapple for a different flavor profile. Additionally, if you prefer less heat, omit the jalapeño or replace it with a milder pepper.
Serving and Pairings
Mango salsa pairs beautifully with grilled chicken, fish tacos, or as a refreshing dip with tortilla chips. It can also enhance salads or serve as a topping for bruschetta.
Storage and Reheating
Store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can freeze it for up to a month—just note that the texture may change upon thawing.
Cooking Mistakes
– Avoid using unripe mangoes, as they can be hard and less sweet.
– Don’t skip the lime juice; it prevents browning and adds flavor.
– Be cautious with salt; start with a little and adjust to taste.
– Chop ingredients uniformly for an appealing presentation.
– Let the salsa sit for 15 minutes before serving to enhance the flavors.
Helpful Tips
– Use gloves when handling jalapeños to avoid irritation.
– For added flavor, let the salsa rest in the fridge for an hour.
– Experiment with different herbs like mint for a unique twist.
– Always taste before serving and adjust seasonings as needed.
FAQs
Can I make mango salsa ahead of time?
Yes, mango salsa can be made a few hours in advance. Just remember to store it in the fridge to keep it fresh.
What can I serve with mango salsa?
Mango salsa is versatile and pairs well with grilled meats, fish, tacos, and even as a topping for nachos or salads.
How spicy is mango salsa?
The spice level depends on the amount of jalapeño used. You can adjust it to your preference or omit it entirely for a milder dish.
Can I use frozen mangoes for this recipe?
While fresh mangoes are preferred for texture and flavor, thawed frozen mangoes can be used in a pinch.
How long does mango salsa last?
When stored in an airtight container, mango salsa lasts up to 3 days in the refrigerator, though it’s best consumed fresh.
Conclusion
Mango salsa is a delightful, easy-to-make dish that brightens up any meal with its vibrant flavors and colors. Whether served as a side or a main attraction, it’s sure to impress your guests and satisfy your taste buds. Enjoy this tropical treat at your next gathering!
Mango Salsa
Ingredients
- 2 ripe mangoes diced
- 1/2 red onion finely chopped
- 1 red bell pepper diced
- 1 jalapeño seeded and minced (optional)
- 1/4 cup fresh cilantro chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Wash the mangoes thoroughly.
- Peel the mangoes using a vegetable peeler.
- Cut the mango flesh away from the pit in large chunks.
- Dice the mango into small cubes and place them in a mixing bowl.
- Finely chop the red onion and add it to the bowl with the mango.
- Dice the red bell pepper and add it for extra crunch and color.
- Finely mince the jalapeño and add it for heat, if desired.
- Chop the fresh cilantro and mix it into the salsa.
- Squeeze the juice of two limes over the mixture.
- Season with salt and pepper to taste, then stir gently to combine.
