Lately we’ve been experiencing a lot of hurricanes, storms, and thunder. I remember jumping up in fright when I heard the thunder, alarming the rest of my co-workers who were on my zoom meeting. Hurriance season has finally hit Houston, right at the tail end of summer.
Amidst the many complaints I’ve had about the weather being too hot and sticky here, I can’t help but love the summer seasons – mainly because of the wonderful holidays and moments I’ve had with my family – from Texas to Utah to New York. One of the things my parents absolutely loved about being in the States was the assortment of seasonal yet inexpensive fruit from Costco. We’ve made multiple runs to the grocery store for organic grapes, red cherries, oranges, white and yellow peaches…the best part is that with so many people around we could try so many different ones. I’ve recently discovered that organic grapes from target are absolutely delicious and rainier cherries are the best kind!
Although I much prefer eating fruit on its own, I’ve come to love it also in some savory dishes, especially in salads and salsas. This particular mango salsa recipe is one I absolutely adore. There is so much going on here and the balance of flavors really brings out the freshness and sweetness of the mango – the star of this show! The heat of the jalapeño, the acidity of the tomatoes and lime, salt, crunchy sharpness from the onions – it is absolutely delicious on fish tacos, as a dip for corn chips and pretty much eating straight from the spoon. To let you on a secret —- we even used this instead of cranberry sauce for thanksgiving because it was just too good. There was no complaints and everyone LOVED it.
Before the summer ends, give this a try!
- 330g ripe mango peeled and cubed (~2 small mangos)
- ¼ red onion
- 2 Roma tomatoes
- ¼ jalapeño
- 1 bunch Cilantro (40g)
- 2 tsp lime juice
- ½ tsp Salt
- Pepper
- Prepare the mango. Measure about ~330g of mango flesh, finely cubed.
- Prepare the tomatoes by cutting them in half and removing the wet flesh/seeds. You want to remove this part to avoid watery salsa. Finely chop the rest of the tomatoes into the size of the mango cubes.
- Finely chop the red onions, jalapeño and cilantro. You want them to be similar sizes to the mango and tomatoes.
- Mix mango cubes, tomatoes, red onion, jalapeño and finely chopped cilantro.
- Season with lime juice, salt and pepper. If your mango is slightly sour, season with sugar to taste.
- Fridge the salsa for 30-60 mins to let the flavors marinade. It will taste better the next day!
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