Mango Salsa

This is the perfect recipe to top fish, salad or any Mexican type dish. 

It also makes the perfect blend of sweet and spicy to eat as is for a snack, to top eggs at breakfast as

 well as chicken. The beautiful colors make any dish super beautiful &  fun and it’s super easy to toss

 up together on a last minute whim when you have the ingredients on hand.

It is light and tangy with a great side of zing!

You can prepare and use it immediately, but can be refrigerated for 2-3 days. 

Just give it a stir before using it.

Let's get started!

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Let’s begin by preparing all of the ingredients.
Peel your mango, or cut it in half and then run your knife through it cubing it within the skin and 

scoop it all out into a medium size bowl. Chop your tomato, red onion, jalapeno, cilantro and red or

 green pepper. When chopping your jalapeno, remember that the seeds give more heat. So if you add

 the seeds to your salsa, or half of the seeds, expect it to be much spicier.

In the summer, we use jalapenos straight from our garden. 

It’s always super exciting to us to pick something out of our garden.
We are new gardeners and have so much fun figuring it all out and seeing what pops up!

You can also roast your jalapeno to give your mango salsa some added flavor. 

We chose not to this time but have in the past by roasting it right on the burner of the stove.  

Note: The roasting only happens when Jen is home.
sylvie waits around the corner in case there are flames!!
hehehe

Here is the recipe in full for you all:

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Mango Salsa

Servings: 4
Calories: 65 calories
Prep Time: 10 minutes
Super colorful, pretty and really delicious!!

Ingredients

1 full mango, peeled and chopped in small cubes

1 jalapeno pepper, chopped and seeded

1 medium sized tomato (any kind), chopped

1/4 cup red onion, diced

1/2 medium red or green pepper (we used green), diced

2 Tbsp fresh cilantro, chopped well

1 fresh lime or 1/2 lemon (for the juice)

Method

Mix all of your chopped ingredients together in a medium-sized bowl. Cut your lime or lemon in half 
and squeeze the juice into the mixture. If using the lime, you may need to use the juice of a whole
 lime depending on the size of it. If you are using a good sized lemon, half may be enough. Give it a 
good stir around, and taste it. 
Now taste it again, because it's yummy! 

Storage
You can easily double this recipe.

Refrigerates well for 2-3 days. Give it a stir before using to re-blend the juice.
Cover your salsa with plastic wrap if using soon or in a sealed container to store and refrigerate it.

Delicious on top of fish, fish tacos, any mexican dish, over salad or eaten alone. Be creative!


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Here is a picture of lunch today, codfish with the mango salsa and salad on the side!

Mango salsa is and can be a wonderful addition to so many dishes.  

Do let us know if you give the recipe a try.  We love all feedback, suggestions and questions.  

We will get to them all as soon as we can whether via email, here on our blog or via social media.

Thank you for being here and for the support everyone!
We’re really grateful for you all!
Namaste,

Jen & Sylvie

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