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The weather here in Denver has been BEAUTIFUL! The sun is shining and it feels like spring.
With the weather outside so good, I’m starting to crave those luscious mangoes again. Unfortunately mangoes aren’t quite in season, but I spotted some ripe ones at my local natural grocery store and decided to give myself an unseasonably good treat!
Mango salsa is super easy to make – but it does requires a lot of cutting and a little prep work.
The beauty of making salsa at home is that you can add any ingredients you like, omit those you don’t like, and, of course, make things according to your tastes and preferences.
For this particular mango salsa, I wanted to pull out the flavors of the mango, after all, mangoes are the star of this salsa dish!
The mango salsa can be used in a variety of ways.
For starters, it tastes amazing over fish or chicken. here it is covering a piece of baked salmon!
Mango salsa also tastes amazing as a side accompaniment to eggs during breakfast.
And of course, mango salsa works great alongside chips (or for a healthier, Whole30 compliant version) use jicama or cucumber chips.
How do you enjoy your mango salsa? Please sound off in the comments.
How to Make Mango Salsa
Here’s my instructions for how to make mango salsa at home:
- 2 ripe mangos, peeled, pitted and diced into small squares
- 1 red pepper, cored and diced into small squares
- 1/2 cup jicama, peeled and diced
- 1/4 red onion, finely chopped
- 1 small jalapeno pepper, stem removed, seeded and finely diced
- 2 Tbsp. fresh chopped cilantro, parsley, mint or herb of choice
- 1/2-1 lemon, squeezed
- Kosher salt and fresh ground pepper, to taste
- Mix all ingredients (minus lemon juice and S&P) together in a large bowl.
- Add juice of lemon, and S&P, to taste.