Tropical Mango Salsa
Salsa can come in many forms. While we most often associate it with tomatoes, sweet fruits like pineapple, cantaloupe, and even orange make beautiful, bright, refreshing salsas that can pair with many savory dishes.
Enter the mango.
We used fresh mangos to add sweetness and balance the heat from the serrano chiles and the pungent bite of red onions. If serranos are too hot, add a de-seeded jalapeno. If that's still too much, mince half of a fresh poblano instead. You'll want a pepper that's got some grassy flavor to it to provide some contrast to the mango, instead of one that just delivers mild sweetness. To add even more freshness we included juicy, summery cucumbers and tart lime juice. If you're not a cilantro fan, feel free to substitute fresh, flat-leaf parsley or gentle chives. Serve this alongside Bahamian Chicken Fajitas for a fun and fruity supper.
- 1 ripe mango, diced
- 1 small red onion, minced
- 1 serrano or jalapeno, membranes removed and seeds removed and minced
- ½ English cucumber, peeled and diced
- 3 Tablespoons fresh cilantro, chopped
- 3 Tablespoons fresh lime juice
- 1 teaspoon Lime Pepper
- In a bowl, combine all ingredients and mix well.
- Cover and refrigerate up to 30 minutes.
- Serve!
