Ataulfo mangoes and other produce for mango salsa
Fresh mango salsa from smooth-textured Ataulfo mangoes: mango-sweet, lime juice-tangy, and a little bit jalapeno hot. Plus there’s the cilantro, that boldly assertive love-it-or hate-it-herb. We use this salsa in burritos or tostadas along with other fixings, or just on top of beans and rice.
mango salsa ready to serve
Mango Salsa
Prep time
Total time
A sweet and mildly spicy salsa, made with the best fresh mangoes.
Author: Mary Saylor
Recipe type: salsa
Serves: 4
Ingredients
- 2 Ataulfo (champagne, honey) mangoes, peeled and cubed. These are small-sized mangoes.
- juice of ½ lime
- ⅓ cup finely chopped cilantro
- (optional small cucumber)
- (optional red bell pepper)
- 1 jalapeno or part of 1 jalapeno, halved, membranes removed, minced (I used 2 Tbs. minced jalapeno which yielded a mild salsa)
- pinch salt or to taste
Instructions
- Cut mangoes. There is a large oval pit in the middle. Slice off each side, avoiding the fibrous pit. You will now have three sections of mango, the two sides and a thinner center slice that includes the pit. Cut further slices off the center pit section, cutting off skin. Then remove more flesh from the center with a paring knife. For the side sections, remove the flesh from the skin with a spoon and then cut it into squares. Or use the paring knife to cross-hatch the mango while it is still in the skin, then scoop out the mango, which will come out in the pre-scored cube shapes.
- Juice ½ lime.
- Finely chop cilantro.
- Cut jalapeno in half, remove and discard seeds and membranes from the center. Mince jalapeno.
- If you are using either the the cucumber or the red bell pepper (optional ingredients) prepare and cut into small squares.
- Combine all ingredients in a bowl, adding more or less jalapeno, cilantro, and salt to your taste.
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There is nothing quite like a fresh mango salsa! I love the spicy sweet combo and it’s so refreshing when it’s hot out. Love the pic!
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Thanks, Kristy. It doesn’t really get hot here (not like where you are in Virginia) yet I still enjoy the mango salsa. Thanks for the compliment on the pix. I’m gradually learning about the photography, one more part of this fun blogging adventure!
It taste good when I put a little hot on it. The picture makes me watery of it. I love mango salsa specially with a fresh bagoong on it. It is super duper delicious. I make this for my friend because we are planning a beach bonding this month. I surely they love it too.
I looked up bagoong on Wikipedia and found out that it’s a fermented Philippine condiment of shrimp or fish and salt: http://en.wikipedia.org/wiki/Bagoong. I’m sure you must be able to get great mangoes easily in the Philippines. Thanks for visiting and commenting!
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