Mango Salsa
Servings: 2 cups | Time: 10 minutes
Mango Salsa, well fruit salsa is a love or hate food. It creates polar responses and reactions. The composition of fruit with spicy ingredients like onion and jalapeño is not always a welcome pairing. When paired correctly it’s like the fireworks at the end of an incredible concert. It creates this umami feeling in your senses that creates a happy feeling in your body.
Down the street from my house there was this delicious fish mash restaurant. My kids would order giant pancakes, my husband would order a pastrami on rye and I would get over joyed about their fish tacos with mango salsa. Based on the texture and amount of liquid I could usually tell how long it had been sitting around, and whether it was made a day in advance or fresh on that evening before service started it was an absolute delight to have on a Friday night after a long hard week.
This particular restaurant closed, I’ve seen it time and time again, too big a space, with too high a rent and not enough turns of the tables unfortunately doomed this wonderful garden paradise. So, this mango salsa is my version of the one I had on that delicious fish taco, bright, acidic, sweet with a gentle hint of heat.
Directions
Mix everything together.
Seriously, that’s all you need to do. Let it sit up to 48 hours for better maceration.
Ingredients
2 cups of mango, small diced
¼ red bell peppers, small diced
¼ cup red onion, small diced
1 tablespoon cilantro chopped
1 tablespoon jalapeno, deseeded and diced
2 limes, juiced
¼ teaspoon salt
