Tomato salsa may be our most frequent accompaniment to eggs, Mexican food, and tortilla chips – but fruit salsas compete strongly for favorites. Among those, mango salsa is at the top of the list. It may be hard to save a mango or two when I bring them home because we love them plain and with Greek yogurt. Last week I used the last two out of a carton of six to make this beautiful topping for baked fish. I have also used it to layer over a roasted pork tenderloin or to dress up grilled chicken breasts. If there happens to be any leftover, we pull out the corn chips and have a snack.
2 mangos, peeled and diced*
2 medium Jalapenos, seeded and diced
1/2 small red onion, chopped fine
2 tablespoon lime juice
1/2 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, , Jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste
* I wash and pat dry the mango, stand vertically with stem end down, and with a sharp knife, slice down by the side of the large seed, repeating on the other side. Then lay each mango half in the palm of my left hand, and with a small paring knife, carefully cut into the mango, making diagonal cuts in opposite directions. Then I turn the mango half inside out, and the cut sections pop out. These can easily be scraped off with a spoon or the paring knife.