Summer Mango Salsa

Spotting whales from the Shake Shack at Crystal Cove

Family Vacation

The perfect time for making big portions of food, something I don't often get to do when cooking for myself in my little apartment. I got to make three great recipes for my family this week as we vacationed in Newport Coast, CA. The first, is a sweet mango salsa, the perfect compliment to the poolside beverage of your choice. My brother-in-law, who picked out this delicious beer for us, was practically begging me to make a second batch. This salsa is a healthy and colorful expression of summer, and a great way to change up a snack food favorite.

Honey Mango Salsa

Ingredients*:

• 3 mangos
• 2 red bell peppers
• 1 jalepeno pepper
• 2 serano chiles
• 1/2 red onion
• 2 Tbsp. honey
• 1/4 cup lime juice
• 1/4 cup cilantro
• salt & pepper to taste

*note: These measurements are guidelines. Everybody likes their salsa a little different. I like a little a lot of cilantro, and not as much heat. But if you like things spicy, feel free to throw in an extra pepper or chile. 

 

 

step. 1

peel and dice your mango. If you've never chopped a fresh mango before, it can be a little tricky because the center, or pit, is unusually shaped. I like to peel it first, and then cut lengthwise as close to the pit as I can, on both sides; splitting the mango into three pieces. 

 

 

   Then I make diagonal cuts toward the pit so I can figure out where it is, and then I slice chunks of the mango away from the pit. It can be a weird experience the first time, I'll be honest, so I suggest you buy an extra mango for practice. Once you get it, it's really easier to do than to explain. But you'll be thankful for your sous chef next time you see mango in your fruit salad. 

 

 Three fully diced mangoes should look like this:

step 2.

    Get the corn off it's cobb. I grilled my corn first so it had a little char on it, but this is optional. If you don't have a grill, you can rub a little oil on the cob and stick it under your broiler, rotating every 5 minutes or so. The honey and lime juice will deglaze the char later and you won't see any black corn in your salsa, but the smokey flavor will hang around for a subtle difference. 

 

step 3. 

  Chop your peppers. For your bell peppers and your chiles, you want to get out the veins and seeds. Just slice your pepper in half and scrape along the inside with a teaspoon until all the white parts and seeds are gone. Then chop finely. Go ahead and chop up that onion too. 

step 4. 

    In a small bowl, whisk together the honey and lime juice with a pinch of salt. Pour this over your fruit and veggie mixture and toss lightly. 

step 5.

    Chop your cilantro and gently fold into your salsa. Give it a taste, and add salt, pepper, or more spicy chiles as desired. 

 

Suggested serving: Sweet potato tortilla chips, or on top of a three cheese quesadilla.

A note on mangoes:  

If you're taking an iron supplement, which most vegetarians do in one way or another, the vitamin C in Mangoes will help your body absorb the iron into your blood. One raw mango carries almost 75% of your daily recommended value of Vitamin C.