Recipe: Mango Salsa

mango-salsa-1

In over 14 years of marriage, I can’t think of a single time I’ve purchased fresh fish at the supermarket … until last month.

Recently, I tried the baked tilapia where I work, at their cafeteria. The server started to scoop something odd-looking onto the fish fillet. I asked what it was, and his reply was, “mango salsa.” Hmmm … I can’t say I’ve ever had mango salsa, or even heard of such a thing. It didn’t look like your ordinary salsa either.

It tasted wonderful. It was a perfect combination: the baked tilapia and cold mango salsa. The salsa was very refreshing.

I examined the salsa closely to figure out what was in it since it was going to be one of the next YGF Garden Recipes. It looked simple enough.

My absolute favorite recipes are those with only a few ingredients and short directions. This is my personal filter, by which I view recipes. If the directions are …

  • a few bullet points, the recipe is perfect. I look forward to making it!
  • two or three very short paragraphs, it’s a really good recipe.
  • 300-400 words, the recipe starts to look like too much reading for a recipe. Odds are, if I make it, I won’t make it often.
  • 400-500+ words, I probably won’t even read it, SERIOUSLY.

I imagine some of the best cooks are those who do a lot of reading about cooking, but that’s just not me. I want the directions short and sweet.

That’s a pretty accurate description of how I view cooking – ask my husband! Don’t get me wrong. I cook, but usually not anything that involves a lot of reading. For instance, since I planned on making the mango salsa, I was gonna have to bake some fish fillets, which I had never done (fresh fish, that is). My husband is a great cook, so I asked him about the fillets. His answer was something like, “Look in your Joy of Cooking book.” It wasn’t the answer I was hoping for, but I know he’s wise to teach me how to fish – no pun intended.

Fortunately, the fillet packet had a few short sentences for directions, on a 2-ish inch label. Woo-hoo!!! :) (John didn’t care where I found the directions. He just wanted me to be resourceful.)

If I’ve also described you, then you’ll love the simplicity of this recipe.

Add this to your repertoire of garden recipes.

Ingredients:

2 c. Diced Mangos (about 2 mangos)
1/2 c. Diced Tomatoes
1/3 c. Diced Red Onions
1/2 tsp. Dried Cilantro

Directions:

Refrigerate the ingredients so the salsa can be served cold (on the hot fish).
Peel the mangos.
Dice the mangos into 1/2” cubes.
Dice the tomato and onion.
Mix all the ingredients, including the cilantro, into a large serving bowl.
Serve over baked tilapia, or other fish.

Notes:

  1. This makes approximately 6 generous servings.
  2. This is a great summer recipe to keep on-hand. You could probably(?) grill the fish too.
  3. The ingredient measurements can be changed to slightly alter the taste, to your preference.
  4. You’ll have extra mango from the center that’s not as easy to dice. You can still nibble off it, or save it for your compost worms.
  5. If you have a vegetable garden, you could potentially pick all the ingredients out of your garden, except for the mangos. Depending on where you live, you might even have mango trees.

Have you tried mango salsa?

This was shared on the following blogs:
Farmgirl Friday Blog Hop
Home and Garden Thursday
Homestead Barn Hop
Living Well Wednesdays
Teach Me Tuesday | Homemaking Link-Up
Tuesday – Thankful Homemaker Weekly Link Up

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7 comments to Recipe: Mango Salsa

  • This looks amazingly delicious. I think that I would probably add some heat from fresh jalapenos though…I feel like I always need some heat in my salsa, even a sweet one! I am not big on recipes either. I tend to read a recipe, and then change half of it. It always seems to work out, and then I don’t need to search through recipes to figure out what to make for dinner :-) I’m thinking it will be a little more difficult to teach my daughter how to cook using my strange non-measuring/no recipe methods, but hopefully it will work out!

    • Holly

      Thanks, Heather. It really is delicious. Jalapenos would be a great addition to add the heat you like in your salsa.

      I think the creative ability to alter recipes gives a cook a LOT of options. I’m sure it will be a challenge, though, to figure out how to convey your knowledge to your daughter. If you enjoy a challenge, you’re all set. ;)

  • This looks delicious! We love mango in our house. I was surprised to see there was no lime juice or other acid. I will be trying this soon!

    • Holly

      Thanks, Melissa. I hadn’t thought of lime juice. I just might add some to the next batch. It was yummy without it, but maybe it would be yummi-ER with some. :)

      I hope you enjoy the mango salsa, and thanks for commenting.

  • hello Holly, This sounds intriguing! I can just imagine the variety of flavor combination to be terrific! I appreciate you sharing with Home and Garden Thursday,
    Kathy

  • Amber

    How did you like dicing the mango? We tried it a couple months back, and we were puzzled how to do it. We ended up Googling it. It still was NOT easy!! :)

    • Holly

      I almost included a photo of how I diced the mango. I diced it the same way I dice apples for apple pies, but I did think, “I wonder if other people dice apples like I dice apples. Does everybody do it this way?” All you do is … hmmm … I think a picture is worth a thousand words. I guess I’ll show that in an upcoming post. Someone showed me how to dice apples years ago, and it’s sooo easy, but easier to show than explain. :) Thanks for the suggestion. ;)

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