Dress up chicken or fish with this versatile mango salsa. It makes a great dip too!
Mango Salsa Is A Versatile Condiment
If you are looking to dress up chicken or fish, look no further than this tangy mango salsa!
It’s the perfect condiment for chicken breast, especially if it’s mildly flavored by herbs or a marinade. It adds just that wonderful touch of sweet and savory.
As for fish, I can think of nothing better than a nice thick piece of butter-broiled cod or swordfish with this served on top.
Get To Know Mangoes
Believe it or not, this was the first time I used (and possibly ate) mangoes.
I know a lot of people are crazy about them, and I always wanted to try this salsa any time I saw it. Therefore, it was time I learned how to tell if they were ripe and how to cut them. Here’s what I learned:
- The skin color has nothing to do with ripeness. If the fruit “gives” meaning it yields when you press it, then it’s ripe. You can also sniff the stem–if it smells fruity, it’s ripe.
- Mangoes have a weird seed. It runs the length of the fruit and it’s rectangular. They also have sides–a thin side and a broad side (known as cheeks). The usable portion is the cheeks.
- There’s several ways to cut them. Here’s a link for the way I prefer to cut a mango. There’s other great information on that site for other mango neophytes.
- 3 ripe mangoes, diced
- 1 small red onion, diced
- ½ cup red bell pepper, diced
- 2 tbs coarsely chopped cilantro
- juice of 1 lime
- 1 jalapeño, seeded, deveined and diced
- Salt & pepper to taste.
- Mix all ingredients in a medium bowl.
- Cover and refrigerate overnight as it tastes better the next day.