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Mild Mango Salsa

Not only is this salsa great on it’s own atop a tortilla chip but it makes a great topping for grilled chicken, pork, fish or tofu. I would even go so far as to sprinkle some over some spinach leaves for an instant salad. The possibilities are endless with this amazing Mango Salsa!

Ingredients:

  • 2 pounds Mango
  • 1/4 cups Medium Red Onion
  • 3 Large Heirloom Tomatoes
  • 3 cloves Garlic
  • 1 inch Fresh Ginger
  • 2 Medium Jalapeño ( finely chopped with seeds removed)
  • 1/2 bunch cilantro
  • 1 lime
  • 1/4 teaspoons Salt

Preparation Time

30 mins

Cooking Time

0 mins

Servings

6

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  1. Rinse the mangos, cut into quarters and peel (a sharp paring knife works best for this). Cut the peeled quarters into small dice. Place the diced mangos in a bowl.

  2. Cut 1/4 of a red onion into as small of dice as possible then roughly chop to achieve very small pieces. Peel one inch of the ginger and grate into the bowl (use a small cheese grater or Microplane). Peel and grate the garlic into the bowl as well. Stir everything together.

  3. Pick the leaves off of half a bunch of cilantro and roughly chop. Add to the salsa bowl and stir. Juice the lime into the bowl and stir again.

  4. Rinse the Jalapeño, chop them up and add to the bowl. Start with two peppers, taste the salsa, and add more if desired. Add 1/4 tsp of salt, stir and add more if desired.

  5. Let the salsa refrigerate for 30 minutes before serving to let the flavors blend.