Mangoes are in season. Laden branches bend with the weight of plentiful fruit, ripe for the picking.
Considered a versatile fruit because it can be used in various stages from very young with its seed not yet fully hardened, to overly ripe, mangoes are a favourite among many and is considered exotic by those who do not have easy and ready access to them. As we indulge in the season’s bounty, let’s also enjoy the fruit in other ways too. Mango salsa is very easy to prepare, no cooking is involved and like the fruit itself, the salsa goes well with many things.
Uses
- As a chunky dip with pita chips or tortilla chips.
- As an accompaniment to grilled pork, duck breasts, chicken, steak, and a variety of seafood.
- Serve alongside ham or as a sweet, soft layer of a sandwich, or you can eat it just as is.
Photo by Cynthia Nelson
For the salsa it is important to use firm, ripe mangoes. In eating mango salsa, one gets to appreciate how a sprinkling of salt, when combined with something sweet, heightens the naturally sweet notes. The heat from the pepper and the subtle hint of acidity from the lime juice brighten and cleanse the palette at the same time. The sweetness of the mangoes cools you down and prepares you for your next bite. Mango salsa is a pleasurable eats.
INGREDIENTS
- Ripe mangoes, peeled and cut into bite-size chunks
- Fresh lime juice to taste
- Chopped fresh cilantro/coriander (leaves only)
- Finely minced red onions
- Salt and pepper to taste
DIRECTIONS
- Mix together all the ingredients and let sit at room temperature for 20 minutes before serving. If serving later, refrigerate in an airtight container.
NOTES
- The salsa can be prepared a day ahead of usage.
- Optional ingredients to add to the salsa are: chopped, de-seeded tomatoes, diced sweet peppers, mint, parsley, avocado, and papaya.
