As I have mentioned in my previous blog post, I am still on my diet/ cleanse. Not being able to have salt is definitely a challenge for me because many times salt is what makes more flavor. Thankfully, this recipe is boldly flavored even without any salt. I thought I’d do a mango recipe while they were still in season. What better way to use up a mango than to make mango salsa? Mango salsa combines nature’s best of sweet and savory. If I wasn’t dieting, I would definitely snack on this with tortilla chips. Fresh, healthy, fast, and easy… can’t wait for you to try!
52 per serving
- 1 ripe mango
- 1/2 jalapeno pepper
- 1/2 red onion
- 1 lime
- 3 tablespoons cilantro, roughly chopped
First, cut the mango in line with the seed. The easiest way to look for the seed is to cut down the middle taking off the more rounder parts of the mango. The mango meat really wraps itself around the seed, so (hopefully) it will be easy to tell. After cutting off the meat from the seed, you should have two big halves of the mango. Take one half into the palm of your hand with the mango meat side-up and score the mango into small square shapes with a knife. (Be very careful in this process because it is easy to run the knife past the skin and cut your hand!) After scoring the mango, push the skin in to create the shape above. Take your knife again and gently cut the cubes of mango into your bowl.
Repeat this process to the second half of the mango. Except with this half, after cutting off the cubes, finely dice the mango. Then add the diced mango into the same bowl as the cubed mango. Mix together. The reason for this is to allow the salsa to have a bit more texture. People commonly mistake salsa and pico de gallo to be the same thing, but they are different in texture. The main difference is that salsa is more of a liquid/ puree while pico de gallo is very chunky with minimal liquid.
Take 1/2 a jalapeno and clean out the ribs and seeds to make it less spicy. The easiest way of doing this is to use a spoon to scrape out the inside of the jalapeno. Finely dice your jalapeno after cleaning it out.
Finely dice 1/2 a red onion. Add to the bowl of mango along with the finely diced jalapeno. Add the juice of 1 lime. To get the most amount of juice out of a lime, press and roll it against the counter or cutting board with the palm of your hand before cutting into it. Lastly, add 3 tbsp of roughly chopped cilantro and mix it all together. Leave in fridge for at least 10 min then serve!