When it comes to salsa I am a little on the picky side. I don’t like it too hot or spicy. I like a little cilantro not a lot. I am not a fan of it being too chunky. Sitting here writing out what I like and don’t like kind of sounds like more than a little picky LOL. I love making my own from my garden, I always plant what I need to make my own. Sometimes the veggies grow enough to allow me to make some. On occasion one of the 5 things I planted don’t really produce enough to allow us to have fresh garden salsa. I have always have trouble growing cilantro. Some years my green peppers give tons, others they are pathetic. Anyway this salsa surprised me when I made it, I wasn’t sure I would like it and I was delicious.
There are so many uses for a good mango salsa. We tend to have it with fish tacos and I love it served over a white flaky fish as well. I have also served this over pork chops. It is light and when you get a fresh mango it is just plain divine. It makes a nice side dish so maybe give it a try.
I made this one to go over the lovely baked cod that I sprinkled with a little salt, pepper and a little paprika then baked it in the oven. The funny thing is, we don’t eat a lot of sweet potatoes but my favorite way to eat them is to slice and dice them into fries and a little olive oil, salt and pepper and then some fresh rosemary, bake them in the oven.
Mango Salsa
Ingredients
- 2 Mangoes peeled and diced
- ½ red pepper diced
- 1 lime fresh squeezed
- 1-2 scallion fresh chopped
- 1 teaspoon cilantro fresh chopped
Instructions
- Peel and dice the ripe mango into small bite size pieces, dice the red pepper into similar sized pieces. place both into a small bowl and squeeze the lime over it. Dice the scallion and add to the bowl. Chop the fresh cilantro and sprinkle over the top and mix together. Set aside for a few minutes to let it meld. Enjoy as is or over some fish, or a taco of whatever you are serving.
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