I thought I didn’t like mango salsa; but then I tried this recipe! I think the pre-made processed salsa has a little mushy, tasteless quality about it that I’m not to fond of. And I struggled, though it might just be me, to find the right balance between fruity/sweet and the spicy/salsa-ish flavor. Maybe I’m asking too much? Or maybe I just tried one to many of the “wrong brands”? I don’t believe, necessarily that all brands are bad…just all the ones I tried.
But, unwilling to give up on what sounds like such a tasty treat, I found a recipe to try. And boy! What a difference! The fresh ingredients, and I find this generally to be true in most dishes, was a world away from the bottled or packaged alternatives. The fruit was mixed perfectly (in my opinion) with “heat”; and I could customize it to my personal pallet preference on the mix. Added bonus: SUPER low sodium!
I’m going to venture in this statement a little, but I believe that this recipe has the ability to add new life to your opinion on mango salsa, whether it is presently good or bad. This is highly recommended and even something I would be proud to take to a potluck (and that is saying something!!)
- 2 mangos, pitted, peeled and diced
- 1/3 cup diced red pepper
- 1/4 cup finely chopped red onion
- 1 tbsp minced cilantro
- 2 tbsp lime juice
- Combine all chopped and diced ingredients into a bowl and mix thoroughly. Optionally chill before serving with no-salt corn chips or use immediately to top a dish. Store in air-tight dish for up to 3 days.
- Optionally add a seeded and chopped jalapeno for some kick. Technically this has sodium, but jalapenos only have 3mg per cup. It's a win-win.