This Salsa is easy to make and is wonderful with many different dishes and snacks.
Always a hit — And a perfect contrast with Turkey & Black Bean Chili; delightful with grilled Chicken Breast (or grilled Swordfish); great with Fish Tacos or cheesy Chicken Quesadillas.
Instructions for handling and dicing Mango included below.
Ingredients / Prep:
2 large ripe Mangos — Diced, peeled
1 medium Red Onion — Chopped
2 – 3 Jalapeno Chilies — Seeded, finely chopped
2 – 3 cloves Garlic — Finely chopped
6 tbsp. fresh Cilantro, chopped
3 tbsp. fresh Lime Juice
Directions / Assembly:
Heat Olive Oil in heavy pan — Saute chopped Onion, Chilis, Garlic for 2 – 3 mintues, just to release flavors; remove from pan. In same pan, add diced Mango — Heat for 2 – 3 minutes, to release flavors. Combine all in separate bowl — Add chopped Cilantro; toss with Lime Juice. Let stand for several hours to blend flavors.
Instructions for preparing Mango
The Mango is slightly elliptical in shape with an equally elliptical pit inside. Cut both sides off parallel to the pit. Cut the slices in a grid pattern down to (but not through) the skin. Invert, or flatten, the slice a bit, then slice horizontally across the bottom to cut off each ‘cube’ from the skin.
Slice and cut remaining sections of Mango (removing the peel), until you get to the coarse sections near the pit.
Do be careful with sharp knives, mangoes are very soapy-slippery to handle.