Wednesday, May 9, 2012

Mango Salsa

Let’s talk mangoes, in particular mango salsa.  I love fruit salsas with seafood; they just compliment each other so well.  My favorite of the fruit salsas is definitely mango.  Last night’s fish tacos would have been so boring without it!  

When shopping for mangoes, you want one that is firm yet slightly soft to touch.  Mangoes have a way of letting you know when they’re ripe with their fruity aroma.  The color should be yellow, red, or orange; green indicates unripe fruit.  You can refrigerate a ripe mango for up to 4 days.  If you run into a bunch of unripe, green mangoes but the sale is too good to pass up, then just place them in a brown paper bag for a few days and they’ll ripen right up.   

Mango Salsa:

1 mango, diced
1 tomato, diced
2 green onions, sliced
1 Tbs chopped fresh cilantro
1 small jalapeno, minced
juice from 1 lime
dash of salt

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