Fresh Mango Salsa

Fresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno. 

Did you know there are many types of Mangoes and that each type peaks at different times from March through September? My favorites are the Tommy Atkins and the Haden varieties. The Tommy Atkins is slightly sweet and has a green and yellow skin with a dark red blush. The Haden has a bright red and yellow skin and has a brighter bolder flavor with an amazing aroma. Both are available in Florida, where I live, most of the year. But they are best starting in March.

Mangoes, like tomatoes, should be stored at room temperature before they are cut. Once they are cut, they can be stored in the refrigerator. Mangoes also continue to ripen at room temperature so you’ll want to make sure you use it before it gets too ripe. If you need to speed the ripening process, simply place the mango in a paper bag for a day or too – just like an avocado.

I use Fresh Mango Salsa in several ways – it’s very versatile:

1. As a dip with tortilla chips
2. As a topping for grilled chicken or white fish (my favorite way to eat it)
3. As a meal – by adding grilled or baked shrimp

You might also like these fresh recipes:

Quinoa Cabbage Chicken Salad                Vegetarian Zucchini Boats                Fresh Raspberry Mojitos

Fresh Mango Salsa

Fresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno. 

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups

Ingredients

1. 2 large mangoes peeled and diced
2. 2 large tomatoes diced
3. 1 diced jalapeno – seeds and ribs removed
4. 1/2 cup chopped cilantro
5. Juice of 1 lime
6. 1 small drizzle of extra virgin olive oil
7. 1/2 teaspoon each salt and pepper (always taste and add more if needed)

Instructions

1. Mix all the ingredient in a medium-sized bowl.
2. Let sit in the refrigerator 3-4 hours.

Notes

This can be stored in an air-tight container (I use a mason jar) for 2-3 days.