In this recipe you will need a few ingredients and you will love the zesty, sweet, and crunchy combination of all the ingredients combined. The Mango Salsa was a suggested condiment to add to their Beef Adobo recipe also found in this same cookbook as well as on my blog. I hope all of you will enjoy this salsa especially since the spring and summer season is underway. The colors are vibrant and the side is tasty!
Makes: Approximately 4-6 Servings
2 mangoes (about 2 cups/12oz/375 g)
1 small red bell pepper
1 small serrano chile
4 green onions, include the white and green ends
¼ cup fresh cilantro
1 ½ tablespoons fresh lime juice
1/4-1/2 teaspoon salt
Heres another pretty cool mango salsa recipe I found from Youtube!
Mangoes need to be pitted, peeled, and diced into small chunks. For the red bell pepper and serrano chile remove all seeds and dice. Mince or dice the serrano chile. Thinly slice the green onions. Coarsely chop the cilantro and add in the fresh lime juice along with the salt. Combine all ingredients gently and cover. Place in the refrigerator for at least 30 minutes or up to an hour.
During my preparation of the salsa, I placed all my ingredients in a GLAD container. Sectioning my ingredients into the container as I finished preparing each one. As soon as each ingredient was prepared and placed into the container, I capped the container and slightly shook I to mix everything together like you would for a tossed salad. Since it was capped, it was easy to pop it into the fridge right away to give it that chilled salsa fun! In this recipe, the salsa was not spicy because the seeds were removed. However, if one prefers to have a spicy kick to it, leave in some seeds. Also, if some of the ingredients are too much or too little, also modify the recipe accordingly.