I love mango – diced and tossed with strawberries for a quick breakfast, in chutney as a glaze for grilled chicken (I have that recipe around here somewhere…) or in a salsa or salad. In truth, I think this recipe could go either way – salsa or salad. I’ve served it as a garnish with the black bean espresso chili; and am going to test it on my sister as a salad next week to accompany a Thai style pork stew I’m also testing out.
Heres the recipe, with my notes:
•1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
•1/2 medium red onion, finely chopped
•1 jalapeño chile, minced (include ribs and seeds for a hotter taste if desired) – OK – here I cheat and use LaPreferida jarred jalapeno nacho slices – I like that little extra kick of vinegar. I use hot (suprise!), but they also have medium.
•1 small cucumber, peeled and diced (about 1 cup)
•3 tbsp fresh cilantro leaves, chopped
•3 tbsp fresh lime juice
•Salt and pepper to taste
•Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Recipe adapted from Everyday Food magazine. Found at Simply Recipes, Posted by Elise on Aug 19, 2006