July 13, 2010

Mango Salsa

I first ate mango in a sailboat in the Caribbean, so the juicy reward of chopping it off its strange-shaped core always feels like summer. This four-ingredient salsa is filled with the sweet fruit and just enough red onion and cilantro to add a Southwestern flair, albeit not a spicy one.



The peach salsa atop fish on Cooking Light's cover a few months ago inspired me to try a mango variety on my favorite fish, salmon. It adds a refreshing, flavorful spin to moist, flavorful grilled salmon, which I seasoned with lemon pepper. Both times I've served it on fish there haven't been leftovers, but a friend more than pleased her soon-to-be inlaws by serving it with tortilla chips.


Mango Salsa
All measurements are guesstimates. I suggest just playing with amounts as you go; it's hard to mess up.

3 mangos, chopped
1/2 cup red onion, chopped
1/3 fresh cilantro, chopped
1 lime, squeezed
salt and pepper

Stir together all ingredients. Refrigerate to let flavors meld for a few hours before serving.


1 comment:

  1. Madoline, that looks so delish!! And perfect for a summer night. I have some cilantro left over from dinner last week, maybe I'll stop by one of the fruit carts on my block and pick up a mango! :)

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