Simple Mango Salsa
After coming home from church on Sundays everyone was hungry and apparently we weren’t able to wait 10 minutes for lunch because the salsa and chips came right out. It was like an after church routine that we had mastered. It didn’t even matter that we were in our Sunday best because it was worth a few salsa splatters on that new dress. I actually remember not even wanting to take the time to put on an apron because the salsa might be gone by then!
Looking back on this Sunday tradition it makes me wonder what this scene would have looked like with Mango Salsa! We probably wouldn’t even made it to church with that in the house.
It has only been recently that I discovered sweet salsas and I love them so much! I have had pineapple and peach salsa, but mango salsa is by far my favorite, especially when it’s homemade. I don’t know why mangoes seem to go so perfectly with salsa but it just works!
It is especially good with chips because the classic sweet and salty combination always scores big with the taste buds.
Is this Mango Salsa Actually Salsa?
To be honest, I don’t think the title of this recipe fits the actual recipe. The definition of salsa is a “tomato sauce” and this “salsa” doesn’t have any tomatoes. Basically the mangoes are replacing what would have been tomatoes in a traditional salsa recipe. So, in short, I kept “salsa” in the title because everyone else is doing it (great reason) and because I wouldn’t know what else to call it (also great reason). Just don’t be surprised when you realize it isn’t red and tomato-y like other salsas…It’s just better.
This salsa recipe is not as liquidy as most salsas which is a bonus for me. I love a chunky salsa where you can taste the separate ingredients but they all come together in your mouth. If this, however, is not appealing to you, you can use a food processor to chop the ingredients a bit more finely to create more of a saucy salsa.
Compared to a lot of salsas, this recipe is also pretty fast and simple. Cutting all the ingredients is the most time consuming part but I think it’s totally worth it to get the beautiful uniform pieces. Again, if this is not an important factor in your salsa, you can save some time by using a food processor to chop everything in seconds. If you don’t have a food processor, I highly recommend the investment. This is the one I have and I love it! It was really cheap but still really strong and durable. I literally use it for everything!
Give it a try and I hope you love what you make!
- 2 Mangoes
- ¼-½ Red onion
- ¼ cup Cilantro packed
- ½-1 Jalepeño seeds removed
- 2 tbsp Lime juice
- Salt to taste
- Peel the skin off the mangoes and wash the produce
- Dice the mangoes, onions, cilantro, and jalepeño into about 1/4 inch pieces (I use 1/2 of a jalepeño for a mild heat in my salsa) Note: If you have a food processor you can chop everything in this as well, the pieces will just be less uniform.
- Mix everything together in a medium bowl and add salt according to taste (a couple shakes does it for me)
- Enjoy it right away or refrigerate it for an hour or more to let the flavors mesh together.
I WANNA SEE!
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