I have not seen mango in my grocery store in quite a while so when these juicy little mamas caught my eye today I wasn’t leaving without them. Although it’s more of a summer flavor for me I immediately got a craving for an old favorite and set out on a quest for the rest of the ingredients for my fresh mango salsa.
This is another go-to recipe I have made a lot. It’s fresh tasting, light and a nice change from a traditional hot salsa. It takes no time to throw together, especially once I learned how to properly dice a mango. Of course I was rushing and didn’t take a photo of that process but Marisa at Pennywise Mama included a simple instruction of how to get the most out of your mango. Check it out here.
I love serving this salsa with blue corn tortilla chips; the contrast of the colors look wonderful and give a nice presentation. I have also served this on top of salmon as well as halibut fish tacos and it was so delicious with the fish. If you don’t like fish, then I’m sorry we can’t be friends.
Serve this one up for your guests this weekend, I promise, they’ll love it. Enjoy!
p.s. Mangoes are an aphrodisiac. You’re welcome 😉
Fresh Mango Salsa
*Makes about 3 cups
2 ripe mango, diced
1/2 large English cucumber, diced
1/2 small red onion, diced
small bunch fresh cilantro
sqeeze of lime
1-2 bags Blue corn tortilla chips
Combine diced mango, cucumber, red onion in a medium sized bowl.
Tear off a handful (about 2-3 tbsp) of fresh cilantro and coarsely chop it. Add it to the mango mixture.
Squeeze with a wedge of lime and mix well.
Refrigerate for at least an hour.
Serve with blue corn tortilla chips. Enjoy!
By Three Happy Folk