After my last posting, you’ll probably conclude from this entry that I’m a mango freak. I much prefer the term fanatic – it seems so much less … spooky! Mango is amazing and so versatile, especially in summer, but sometimes troublesome to deal with, unless it’s perfectly ripe. It’s nice that mango is now available frozen at most grocery stores, and the quality is exceptional for most culinary purposes.
Salsa doesn’t always have to feature tomatoes!! Until tomatoes are at their best in the late summer/fall, this salsa is perfect for casual summer get-togethers, and a welcome change from the ordinary. Choose a sparkly/carbonated beverage (or The Perfect Margarita!) to go with it!!
Mango Strawberry Salsa
300 g mango flesh (fresh or frozen), coarsely chopped
6-8 medium-sized ripe strawberries, coarsely chopped
½ lime, juice only
2 green Serrano (or, if unavailable, Jalapeno) chillies, stemmed and finely chopped
½ medium red onion, coarsely chopped
½ cup cilantro leaves, coarsely chopped
Combine all ingredients thoroughly in a bowl. Cover and refrigerate for at least one hour prior to serving.
Cucumber slices (thickly cut, and hollowed out with a mellon baller – fresh and crispy!)
I love a good, fresh mango, but definitely go for the ease of frozen if time is of the essence or quality is questionable!
I always opt for the ease of using a food processor (if you have one) to chop… well, just about anything!! To avoid mushiness, however, I recommend chopping softer ripe fruits (and fresh herbs) by hand. As for the chillies and onion, go to town with the f.p.!!
I’ve only discovered in the last year or so that mango is a lesser-known (and thankfully less common) allergen; strawberries too. So be sure to ask your guests about any known allergies ahead of time…!
~ One of Seven