Mango Salsa

Mango Salsa

I got mango fevaaaahhh! My sweet neighbor bought a case of mangoes from Restaurant Depot and pawned half of them off onto me.. and I ain’t complainin’! I love to eat mangoes with fresh lime juice, but, when I have a bunch of any type of fruit, you can bet that I’ll be in the kitchen developing fruity recipes. Luckily, I still had some cilantro, ’cause you just can’t make fresh salsa without cilantro. You. Just. Can. Not. It’s criminal. To all the cilantro haters out there… Go somewhere. For real. Get with life.

Just kidding. (Not kidding. What’s wrong with you?!?) It’s just soooo fresh and delicious! This mango salsa is great on top of any type of fresh, firm, white fish. I usually just pick up whatever wild fish I can find at a decent price, so, I don’t ever stick to buying one specific kind of fish besides wild salmon. This salsa is refreshing, sweet, tangy, and herb-y and will spice up any grilled or pan-fried fish. Did I mention it’s super simple to make at only 5 ingredients or less!?

Mango Salsa
  • 2 mangoes, diced
  • 1 large shallot OR ⅓ cup red onion, diced
  • Juice of 1 lime, to taste
  • ⅓ cup packed fresh cilantro, chopped (I like a lot, use less if desired)
  • 1 jalapeño, seeded & diced (opt)
  • 1 or 2 Vine-ripened or Roma tomatoes, diced (opt. - I find some people are truly offended by tomatoes in mango salsa)
  • 1 tbsp extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper
  1. Gently mix all ingredients together. Adjust seasonings to taste.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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