Sigh……Labor Day weekend. Summer is almost over and seeing it leave is bittersweet. I’m excited about wearing my camel colored leather jacket (oh, if you saw it, you’d say the same) and eating hearty, comforting soups, but at the same time, not having to wear layers like you’re a mummy just to leave the house has been a treat.
I LOVE making mango salsa. Simple. Sweet. Tangy. Spicy. Colorful. My culinary passion started with homemade salsa and chips, so it’s only right. At the grocery store as usual, because I literally live there, I came upon mangos 2 for $1! Umm….yes please and thank you! I usually don’t buy a lot of fruit since I watch my carbs, but I couldn’t help myself. I only bought 2 because Shawn (spousal person), is only going to eat it on seafood and Bumblebee will give me his infamous “No thank you mommy.” So…. MORE. TANGY, SWEET, SPICY, GOODNESS for me!
Remember the hot sauce commercial when the elderly woman says “I put that sh** on everything!” Yep. That’s this salsa. Pair it with baked sea salt and lime tortilla chips, fish, tacos, steak, chicken, green salads, hell, eat it straight from the bowl! Besides the fact that it takes little time and moolah, when all of those beautiful greens, reds, yellows, and oranges collide, it’s a rainbow.
Prep time: 10 min.
Servings: 2 Cups
*2 ripe mangos, diced (See photo)
1/2 red pepper, diced
1/2 red or white onion, diced
1 small jalapeño, seeded and chopped
1/4 cup packed cilantro leaves chopped
Juice of 1 lime
¼ tsp. kosher salt
Pinch of Red Pepper Flakes
*1/2c. Grape Tomatoes
1. In a medium bowl combine mangos, red peppers, onions, jalapeños, cilantro, salt, and fresh lime juice. Set aside until ready to use. This gives the flavors time to marry. THIS. TASTES. AMAZING. Sprinkle a few red pepper flakes for added color.
Stand the mango on your cutting board stem end down and hold. Place your knife about ¼ inch from the center and cut down through the mango. Do this on each side.
Cut identical slices into the mango flesh. DO NOT cut through the skin. Turn the mango and make more cuts across, until it resembles a checkerboard pattern.
Turn the sliced mango inside out by pushing the skin up from underneath. Slide the knife under the mango flesh and toss in bowl.
I normally use red peppers for that peppery bite, but I ran out. For the purposes of this pic, I had a few grape tomatoes in the fridge that worked great! They added sweetness and a pop of red.