Quick & Easy Mango Salsa

Last week I was craving mangos (in the winter, go figure), and when I went to my local grocery store to see what was available, what I found wasn’t very appetizing. The fresh mangoes were very bruised (probably from their long journey from a faraway tropical country), and the frozen mangoes seemed as if they had been on the freezer shelf for months. I then went searching for an alternative at Wal-Mart, and lo and behold, Canned Diced Mangoes from Del Monte!
I have my experience with canned mangoes (so much that there are two Mango Pie recipes on this blog), and at first, I wasn’t sure about buying these Del Monte Canned Mangoes, but I was pleasantly surprised when I did. These didn’t have the taste of metal that we’ve come to dread (when you grow up around mango trees, you get to know a little bit about this wonderful fruit).

The first thing I made with them was a sauce whose recipe was given to me by a friend form Cancun a long time ago. Can you believe I ate the whole thing by myself?! “At least it has fruit”, I thought to myself. It is a quick and easy salsa that you can prepare using homemade salsa or any store-bought chunky salsa; it can be done in a matter of 2 minutes. This is not necessarily “traditional” Mexican fare, but it pairs well with several Mexican dishes, especially seafood.

  • ¾ cup of chunky salsa (from a jar or you’re your own)
  • 1 can (15oz) diced mangos drained or 2 large mango diced.
  • 1 Habanero pepper, finely diced
  • 1/3 cup cilantro, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ½ cup red onion, finely diced
  • ½ tablespoon of lemon juice.
  • *You can also use dried pepper flakes or any other type of pepper.

  • Make the salsa a few minutes before serving.
mangosalsa7 1. Pour salsa into a medium-sized bowl.

mangosalsa8 2. Drain the mangos and gently stir into the bowl with the salsa. Enjoy.
 Mangosalsa9 3. To make it your own, just mix in the ingredients of your choice from the above list.

¡Buen provecho!

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