Mango Salsa with fresh diced mangos, red onion, serrano, mint, cilantro, and fresh lime. Perfect pairing to your favorite seafood dishes.
Mango
The difference between an exceptional or bland Mango Salsa is in the mango. A sweet mango can make your salsa, while an unripe mango will break it. When picking a mango, don’t focus on the color. Touch is in fact the best indicator of a mango’s ripeness. The feel should be similar to that of a peach or avocado. You are feeling for a texture that is soft but not mushy. An additional tip is to smell the stem, when a mango is ripe, it should have a sweet aroma.
Uses
- Taco Filling: This salsa pairs perfectly with my SALMON TACOS
- Stand- alone dip: Just add tortilla chips!
- Topping: Pairs amazing with seafood, and cooked meats. As well as Quesadillas, burritos, enchiladas, etc.
- Quinoa Salad: Cook up some quinoa and mix the salsa into it for a fresh salad!
Salsa Serving
Linked below is my go to serving dish for many side dishes but it’s my absolute favorite for salsas! As an Amazon Associate I earn from qualifying purchases. This link below is an affiliate link which will reward me monetarily when you use it to make qualifying purchases at no cost to you.
Print
Mango Salsa
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
- 2 Mangos peeled and medium diced
- 1–2 Serrano peppers (or Jalapeno) fine diced
- 5 Large mint leaves finely chopped
- 1/2 cup rough chopped cilantro
- 1/2 cup fine diced red onion
- Juice and zest of 1 lime
- Salt and pepper to taste
Instructions
- Toss ingredients together until well combined.
- Serve fresh. May store in sealed container refrigerated for up to 2 days.
Leave a Reply