![]() Enjoy!įor the best flavor, allow the flavors to meld and develop in the refrigerator for about an hour before serving. Finally, combine all the ingredients in a medium bowl, stir well, then taste and season with salt and pepper.Also, halve the tomatoes, chop the cilantro, and juice the lime. Then dice the bell pepper, red onion, and jalapeño (remove the ribs/seeds for a milder flavor).Then press the peel side to invert the fruit (like a hedgehog) and slice/scoop the diced pieces away from the peel. Do this by first peeling the mango, then carefully slicing either side of the pit (the ‘cheeks’) and dicing the flesh.Īlternatively, leave the peel on, slice away the cheeks, use a sharp knife to score the flesh (about every ¼-inch apart in a grid pattern). Other fruits: For a truly juicy and summery salsa that tastes like sunshine, why not try pineapple mango salsa? Peaches will also work (fresh or grilled).įor the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.Black beans: To add extra fiber and protein for a heartier salsa.Corn: Grilled or roasted corn is a great way to enhance the sweetness in this mango salad recipe while adding a smoky element that complements it well.Use a thin-skinned, low-seed variety like Persian or English cucumbers. Cucumber: To add a fresh crunchy texture and flavor.Avocado: To add a creamy, soft element (plus antioxidants and healthy fats).Salt & pepper: To season the mango salsa to taste.Cilantro: If you aren’t a fan of fresh cilantro, use flat-leaf parsley.For a hotter mango salsa, try Serrano peppers or Habanero. If you’d prefer it milder, Poblano could work well. Bell pepper: I love the added fresh crunch of finely diced red bell pepper.Red onion: (or yellow onion) OR make it milder with green onion.Cherry tomatoes are great year-round, though Roma tomatoes work best during summer. Tomatoes: Use flavorful, ripe tomatoes that aren’t too seedy.I don’t recommend using frozen mango, as it can be mushy. It should be fairly firm with some give and a sweet, fruity aroma from the stem. ![]() Mango: Unsurprisingly, in-season ripe mangoes make the best fresh mango salsa.It’s also diet-friendly gluten-free, vegetarian, vegan, whole30, and paleo, making it a simple, delicious, crowd-pleasing condiment or side with chips, tacos, and proteins (perfect for cutting through spicy dishes!) at BBQs, potlucks, picnics, and taco Tuesdays! ![]() Mango alone is an impressive source of antioxidants and several nutrients like vitamins A, B6, and C, and also contains iron, zinc, calcium, and vitamin E.Ĭombined with other nutrient-dense ingredients like tomatoes and bell pepper, this simple, homemade mango salsa carries some hefty health benefits. Yes, yes, yes! Not only does this recipe for mango salsa taste amazing, but it’s low-fat, high-fiber, and loaded with good-for-you ingredients. Plus, you only need 7 ingredients (plus salt and pepper) and a few minutes to pull it together. Once assembled, this mango jalapeño salsa is a perfect blend of sweet, spicy, refreshing, juicy, crunchy, and bursting with flavor and texture. ![]() Mango season is here, and while I usually enjoy it in sweet dishes (like mango tart, a mango smoothie, or coconut mango rice), did you know it’s the perfect ingredient for whipping up one of the best summer salsa recipes?! This fresh mango salsa recipe (like a mango Pico de Gallo) is simple, fresh, and tastes like summer. This refreshing, easy mango salsa recipe is a summer must-try! With bell pepper, jalapeño, red onion, cilantro, and lime juice – it’s sweet & spicy, vibrant, fresh, and ready in minutes! ![]()
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