What’s On Hand Mango Salsa
This week we received a box of fresh, ripe mangoes as part of a Fruit of the Month club that someone generously gave us over the holidays. I cut open one of the mangoes to sample with my youngest daughter and it was like eating sweet candy. I knew we had to use these up soon because they were so ripe so I immediately thought of Mango Salsa.
Mango salsa is one of those dishes that is very versatile and can be made with what you may have on hand in the refrigerator, my favorite kind of recipe. I happen to have most of the ingredients needed for this recipe except I did have to borrow a fresh lime from my neighbor.
I even had a jicama, a legume that looks like a turnip but is sweet and crispy and is popular in Mexican cuisine that I cut up into small chunks and toss in. Jicama tastes like a cross between an apple or pear and water chestnuts. Found in most supermarkets today, it is an edible root that you may want to play around with.
We served this batch of mango salsa with roasted fresh salmon and tonight I’m thinking of grilling or pan-frying some chicken breasts to serve with what’s left. Of course it would be great with tortilla chips, a stir-fry or how about a mango smoothie.
One tip I would offer is to not overwhelm the salsa with mango. I have been served mango salsa in restaurants where all you taste is the mango. The batch I made last night was balanced nicely with plenty of mango but also with the other ingredients so there were layers of flavors. I was very pleased with the overall flavor.