Fresh Mango Salsa is simple to make and delicious with chips or with grilled salmon, chicken or your favorite tacos.
I have been making a weekly trip to the local farmers market and finding the best tomatoes. There is nothing like a home grown tomato. Since we just moved, I didn’t plant a garden this year, so I am loving all of the fresh produce available at the farmers market. There are quite a few produce stands around as well. Yesterday we found a huge-mongus watermelon that is yellow on the inside. Pretty cool.
I picked up a couple of mangoes from the grocery store. Emmet kept asking me what it was and when could he try it. I was busy doing something and when I went back through the kitchen he had decided to just take a bite out of it. He didn’t really like the peel. I went ahead and peeled it and made a couple of smoothies. They were fantastic.
The other mango was hanging out on the counter begging to be used and I decided to make some Fresh Mango Salsa. I love fruit in salsas but I’m usually too big of a sissy to eat the store bought ones. They can be majorly spicy, well to my taste buds anyway.
I only added a bit of jalapeño to keep it mild, but you can always add more to get as much of a spicy kick as you like. I also added tomato, a few sweet peppers, purple onion and some cilantro. Salsa can be pretty fantastic with what ever fresh ingredients you have on hand.
I’ve been seeing lots of grilled corn salsas and they sound so good. Surely I can grill corn and make this happen. Sometimes I have great luck with the grill and sometimes not so much. My husband is much better at it than I am. I think I’m just not patient enough but I will keep trying.
What are your favorite fresh salsa ingredients?
- 1 cup diced tomato
- ⅔ cup diced mango
- ⅓ cup diced sweet pepper
- ¼ cup purple onion
- 2 tablespoons chopped cilantro
- 2 teaspoons diced jalapeño
- 1½ tablespoons orange juice
- ¼ teaspoon salt
- Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve.