Mango salsa bursts with flavor including sweet fruits, red onion and cilantro. (Staff Photo: Julie Wells)
When I think of salsa I think of a tomato-based dip with onions and peppers in it.
While the spiciness can be tailored to fit each person’s taste, sometimes salsa can seem kind of boring, with the usual ingredients. Hopefully, today’s recipe will add a little variety to your idea of salsa and become a nice fresh surprise for your next salsa craving.
Mango salsa is what we are chopping and dicing up in the kitchen today. You couldn’t ask for an easier salsa to throw together, and it can be used in a variety of ways — on chips, toasted baguettes, salmon, fish or even grilled chicken.
Although I’m not a fan of the raw red onions, that didn’t stop me from trying this dish.
My husband, on the other hand, had a ton of great things to say about this version of mango salsa. He said that is it a flavor festival in your mouth.
He is referring to the fresh mango, pineapple, tomatoes and avocados used to help make this salsa refreshing. “Tropical” was the other word he used, and again, he was right, it is very tropical.
But my favorite description of this salsa is when he said we should name it “Caribbean Cruise Salsa.” Who wouldn’t want to eat something named that?
So whether you refer to today’s recipe as mango salsa or a Caribbean Cruise Salsa, be ready for a mouthful of flavor. And, it’s just in time for football season.
1 cup of tomato, diced
1 cup of avocado, diced
1 cup of fresh pineapple, chopped small
1 cup of fresh mango, chopped small
¼ cup of red onion, finely diced
2 tablespoons of cilantro leaves, finely chopped
Juice from a lime
Combine all of the ingredients, except the lime juice, in a bowl.
Squeeze the juice from the lime on top of ingredients and serve.
Tip: If you don’t like a lot of cilantro, add 1 tablespoon of cilantro at a time and then add more if desired.