Mango salsa is one of those things that can be enjoyed as an appetizer/snack, or as a topping on a piece of chicken or fish.
One of my favorite things about Grand Cayman is the produce, namely the mangoes. Now, produce doesn’t last as long here as it does back home – you basically lose 2-4 days of shelf-life here – but when you get a good find, it is GOOD. So if you aren’t going to eat your produce relatively soon after buying it, you might as well wait til you need it.
That said, when it’s mango season, you are in for a treat. When they’re ready, they are so sweet and juicy that you can hardly bear to let any go to waste, and you find yourself sucking at whatever small bit of fruit you couldn’t get off with a knife. Add that type of mango to a salsa and you’ve got yourself a dangerously addictive snack or topping.
I am a nacho fiend. Seriously, ask any of my friends or family member what my weakness is and they will tell you a giant plate of cheesy nachos with all the fixin’s. That, or wine. Give me some of this perfect balance of sweet and spicy though, and I am all for losing the cheese and diving into this mango salsa with a naked chip.
Or, if you’re looking for a way to fancy-up a fish or chicken dish, this is a beautifully simple topping. It’s light, refreshing and a nice change-up from your typical tomato-based salsa.
If you are looking for other fresh and easy appetizers, try my Tomato Bruschetta with Garlic and Basil.
Easy Mango Salsa
2 cups mango, diced (~2 whole mangoes)
1/4 cup red onion, diced
2 tbsp jalapeno, diced
1/2 cup red peppers, diced
1/4 cup cilantro
1 tbsp fresh lime juice
1/4 tsp kosher salt
1/8-1/4 tsp cayenne pepper (optional)
- Dice up the fruits and vegetables and toss in a mixing bowl.
- Add salt and optional cayenne*
- Chill before serving.
*Start out with a small amount of cayenne and add to taste.