Serves: 3 – 4
I came back from the Mayan Riviera thoroughly refreshed and inspired. We stayed at an all inclusive resort – which by the way is totally the way to go – that served up a great spread of fresh fruits, veggies, salads and ceviches every day. The mangos in particular were incredibly sweet and juicy. I savored each bite wondering how to get more of the fruit into my dishes. I thought I’d start with mango salsa. It’s super easy to make, incredibly tasty and is so versatile. We topped tostadas with this but it almost didn’t make it to the table since we kept diving in to sample it. Ya know…just to be sure it was on point. Try this and I promise you won’t go back to tomato salsa so easily.
- 1 mango
- 1 clove of garlic
- ¼ red onion
- 2 tbsp cilantro
- ¼ tsp salt
- 1/8 tsp cayenne or crushed red pepper
- ½ tsp EVOO
- 1 tsp lime juice
- Start by dicing the mango and the onion; add them to a large bowl
- Next, mince the garlic, coarsely chop the cilantro and add to the bowl with the mango.
- Add the remaining ingredients to the bowl and stir gently to combine all the ingredients.
- Cover the bowl with plastic wrap and refrigerate for 15 – 30 minutes. This will give all the flavors a chance to marry up and get to know each other.
- Serve this up with a mound of tortilla chips and you have the perfect snack!
- Tonight I topped chicken avocado tostadas with the salsa…..oh yum!!!
- This would also go beautifully with any mild white fish such as tilapia.
- Change it up!
- Add a seeded and diced jalapeno or serrano in place of the crushed red pepper for a fresh and fruity bite.
- Don’t like cilantro? I know…it’s hard to believe but there are folks that just don’t like it. Just swap in parsley for the cilantro.
- Can’t find mango? Pineapple would be a wonderful substitute in this recipe.