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Bursting with sweet, juicy flavor and a hint of spice, this mango salsa is perfect on a veggie burger, over tacos, or eaten with chips for snacking! It’s always a hit and super easy to make.

Remember that commercial from fifteen or so years ago where the caveman orders duck with mango salsa? Well back around that time I thought mango salsa was the best thing ever, so for a while I brought a batch to every gathering I attended, only to be greeted by people laughing at my salsa and quoting the commercial.

That stupid commercial made so many people miss out on the deliciousness that mango salsa is!

I’m happy to say that the world seems to gotten over its mango salsa aversion. These days I still regularly bring mango salsa as my party contribution, and people actually seem super psyched about it, as they should be. This stuff is delicious!

So I thought it was time to contribute my very own mango salsa to the blogosphere! It’s really easy, and good enough to eat with a spoon.

Choosing a Mango for Mango Salsa

Mangoes are available almost year round, with different varieties circulating in and out of season. But late spring and summer is when I generally find them to be the best, and it’s also when you’ll find multiple varieties available.

Some mangoes have smoother flesh, while others are more fibrous. For salsa, where we’ll be dicing the mango, smoother is generally better. Kent are my favorite variety of mango for making salsa, with Adolfo coming in second. Both varieties have smooth, easy to cut fruit, but I find Kent to be a tad juicier. Also, they’re big, so you don’t need as many.

Whatever type of mango you use, make sure it’s ripe. It should have minimal, if any, brown spots, and give just a bit when pressed on with your finger. It should have a delicious fragrance, and a bright, vibrant outer peel, whatever the color. Contrary to popular believe, a green mango is fine and can be ready to use, as long as the shade of green is bright and the mango shows other signs of ripeness.

How to Dice a Mango

Listen up, because this is really helpful! I made so many batches of mangled mango salsa before learning how to dice a mango properly.

Set your mango on its side on a cutting board. Grab a sharp knife and slice a big slab off the side. Aim for making your cut just outside the pit, which takes up a bit more than the middle third of the mango’s width. If you hit the pit while slicing just do your best to navigate around it with the knife.

Now take your knife and cut some slices into your slab, in the shape of a grid.

Finally, take a spoon and scoop out the flesh that’s been cut into a grid. You should have some nice little cubes!

How to Make Mango Salsa

Now that the mango is cut, the rest is easy. Mix up your produce in a large bowl — this includes your mango, a red bell pepper, red onion, some jalapeño, and fresh cilantro. Add some freshly squeezed lime juice, and mix everything up.

Give your salsa a taste-test and then season it with some salt.

Serve immediately or chill for later.

FAQ & Mango Salsa Making Tips

• How long does mango salsa keep in the fridge? It’s best eaten within a few hours of making it. After that it’ll start to get very liquidy and the cilantro may wilt, but if you don’t mind that, you can store it for 2-3 days in a sealed container in the fridge.
• I hate cilantro and think it tastes like soap. Is there a substitute? Try using fresh parsley instead!
• Is this mango salsa gluten-free? Yes, it is!
• What’s the best way to serve mango salsa? Serve it with tortilla chips for snacking, put it on a black bean burger, use it to dress a taco. The sky is the limit, and this stuff is good enough to eat with a spoon!
• Not into heat? Feel free to cut back on the amount of jalapeño pepper, or even omit it completely.

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Recipe

via https://www.DMT.NEWS

Alissa Saenz, Khareem Sudlow