In celebration of the beginning of spring mango season, Rob and I made mango salsa which we served alongside plank-grilled steelhead salmon and grilled asparagus. Seriously great and incredibly simple.
If you don’t know how to select or cut mangoes, Mango.org has some handy articles:
And now, the recipe…it’s inexact in terms of measurements, really — just fiddle with the ingredient ratios until it looks extra delicious. Don’t skip the salt, but also don’t use too much — just a pinch does the trick to bring out the flavours.
- 2 small mangoes (or one medium-largeish one), diced
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced (more if that’s your thing, we did 1.5 jalapenos)
- 1/3 cup cilantro, chopped (we don’t use the stems, but that’s your call)
- juice from 1 lime
- 1 pinch salt
Pretty simple: put it all in a bowl, mix it all together & let it sit for at least half an hour (or make ahead by up to a day, covered and in the fridge).
Serve with anything you want, but it was extraordinary with grilled salmon. Smokey mangoey deliciousness.