Mango Salsa

Like most people, I’ve come to love that there are as many ways to make salsa as there are vegetables and fruits to imagine it—traditional tomato salsa[1], fruity salsa with cantaloupes[2].

It’s beyond hot in Baton Rouge, and I’m just crazy for summer appetizers.  This super easy and deliciously sweet take on mango salsa is a refreshing answer for a hungry hot summer day.  Taking its beauty in part from the very few ingredients one requires to make it–fresh tomatoes and ripe mangoes tossed in lime juice and cilantro–and also because its red and yellow coloring makes for a surprisingly peppy dish.

 Pictured: Mango Salsa with just five ingredients—mangos, limes, cilantro, tomatoes, and your choice of green onions or white onions for crunch.

Dip into this salsa with your favorite tortilla chips or just eat it with spoon.  After all, the tradition of salsa lies in its willingness to be modified….

Mango Salsa

Serving Size: 4 (appetizer-size) servings

Calories: 125.5 calories (see here[3] for full nutritional information)

Prep Time: 5 minutes

Cook Time: 5 minutes

Below is my take on a sweet and summery version of salsa made with mangos.  Although Russ Turley’s variation[4] suggests the addition of onions and a cucumber, I skipped this step, but found the resulting version to be truly delicious.  Add cucumbers for a satisfying veggie crunch, or keep it simple with tomatoes and mangos.

Ingredients:

* 3 mangos (Ataulfo mango[5] used here, but Kent mangos[6] are also delicious), cut into cubes

* 2 roma tomatoes, seeded and diced

* 2 limes, juiced

* 1 large handful cilantro, chopped fine

* Salt & pepper, to taste

1.) Cut mango using the hedgehog technique [7]and add to a bowl.  Chop roma tomatoes, remove seeds, and add to bowl.  Squeeze fresh lime juice and toss with salt, pepper, and a handful of finely chopped cilantro.

Enjoy! Makes 4 decent-sized servings.