Fast Tropical Mango Salsa
- Ready In:
2 1/2 cups
- 1⁄2 firm ripe mango
- 1⁄2 yellow pepper
- 1⁄2 pint cherry tomatoes or 1/2 pint grape tomatoes
- 1 jalapeno peppers or 1 teaspoon chopped pickled jalapeno pepper
- 1 green onion
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon bottled chopped garlic or 1 clove garlic, minced (I use minced garlic)
- 1⁄2 teaspoon salt
- 1⁄4 1/4 cup chopped fresh coriander or 1/4 cup fresh cilantro
- Peel mango.
- Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
- Chop pepper into similar-size pieces.
- Slice tomatoes into 2 or 3 rounds.
- Core and seed jalapeno, then mince.
- Thinly slice onion diagonally.
- Place all in a large bowl and drizzle with olive oil and lime juice.
- Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
- Salsa will keep well for several hours covered in the fridge.
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I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
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This is a recent photo of myself and my husband on a recent trip to Chicago. UPDATE: I am originally from Calgary, Canada, lived in Korea for 4 years where I worked as a teacher and met my husband, a US soldier. After he came back from Iraq, we reunited at Ft. Campbell, KY where we lived until he got out of the army and then moved to Flagstaff, AZ for 2 years and then moved to Tucson. We lived in Tucson for 2.5 years where my husband had a law enforcement job. We recently moved to Minneapolis, MN. We got married in Sedona, Arizona 4 years ago in the courtyard of a beautiful Inn in the Red Rock Mountains. My all time favorite cookbooks are the BEST of BRIDGE series written by a group of Canadian wives who met regularly to play bridge and had to bring a dish to each game. Their cookbooks evolved from there. I highly recco any of their cookbooks and/or their website. I really enjoy cooking and missed it alot when I was in Korea because I didn't have an oven, which are few and far between there.