Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden. Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest. Sigh.
But I suppose I shouldn’t get too jealous of you mainland folks. After all, every summer I am happy to help out friends, neighbors, and/or co-workers looking to pawn off mangoes from their over-productive trees.
Although I live in a condo these days, it wasn’t too long ago that I was the one who had to deal with dozens of newly ripened mangoes on a daily basis (oh how I miss those Pirie mangoes!). Weekly batches of mango curry chicken and daily smoothies barely put a dent in the supply.
Rather than give the plain fruit away, I often made and gifted batches of fresh mango salsa.
Over the years I’ve had ample opportunity to perfect the recipe. I’m a bit biased, sure, but I swear it’s the best mango salsa recipe I’ve ever tasted- sweet and salty with a bit of kick to it. Although I can happily eat excessive amounts of the stuff as a snack with tortilla chips, it’s also great as a topping for grilled chicken or fish tacos.
Note: thanks for bearing with the sporadic posting over the past month or so (weddings, travel, technical difficulties, etc.). It’ll probably be more of the same for another 2-3 weeks, but I can’t wait to get back to posting on a more regular basis in the not-too-distant future.
Fresh Mango Salsa
Yield: 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes
* 1 cup diced tomatoes (canned tomatoes that have been drained work great)
* 1 cup finely chopped mango
* 1 cup finely chopped red onion
* 1 cup roughly chopped cilantro leaves
* 1 Tablespoon fresh lime juice
* 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference)
* 1/2 teaspoon salt
Combine all ingredients in a large bowl and stir well to combine. Taste and adjust lime juice and salt, if necessary.