Miami Mango Salsa
Editor's Note: It's almost impossible to have your fill of tomato-based salsa. But if you are looking for a different type of salsa, then this recipe for Miami Mango Salsa is one you need to try. This easy dip recipe has plenty of heat, as well as quite a bit of fruit. The result is a salsa that you'll want to eat on tacos and tortilla chips, or even on its own with a spoon (we won't tell!). If you're grilling chicken or fish for dinner, then consider grilling the meat with this salsa as a marinade. The next time you have everyone over for a get-together or host a tailgate party, make sure to include this mango salsa on the menu.
This is a mainstay in my house during mango season, and you’d think we’d get sick of it. But it’s so refreshing and flavorful, it’s hard to resist. So it’s usually on hand.
Makes2 cups
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Occasional Fresco, Birthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Graduation, Picnic, Pool Party, Tailgate Party
Recipe CourseAppetizer
MealSnack
Taste and TextureFruity, Spiced, Sweet
Type of DishDip/spread, Salsa
Ingredients
- 2 ripe mangos, diced
- 1 small Vidalia onion, finely diced
- 1 Scotch bonnet chili pepper, minced (optional)
- Juice of 1 key lime
- 1 tablespoon apple cider or white vinegar
- 2 tablespoons minced, fresh cilantro
- Sea salt and freshly ground pepper to taste
Instructions
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In a non-reactive bowl, mix all the ingredients. Refrigerate until ready to use.
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Before serving, allow the salsa to come to room temperature.
A Different Cultivar
For a version that’s more like a Mexican pico de gallo, leave out the cilantro, substitute jalapeños for Scotch bonnets (chili peppers still optional), and use a larger dice.
Read NextThree-Minute Salsa
Excerpted from Mango, by Jen Karetnick. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida.
