It’s time for Mango Salsa! After leaving vacation mode and returning to reality, you might think I would be a little down. (I seriously had an AMAZING road trip). But it turns out that my first week back was surprisingly quite enjoyable.
Now, my week back had one thing going for it; I was back in the kitchen. All it takes is a light, refreshing mango salsa to truly brighten my day! For my friends at Fiesta Friday, it’s also the perfect way to celebrate the end of the week. 🙂
As many of you know, I love meals that are naturally free of gluten and my allergies with no need for substitutions. Salsa is one of those treats! This meal has a similar concept to my chicken bruschetta, where I placed my toppings on thinly sliced chicken, instead of bread. However, the sweetness of mango salsa adds a flare of summer!
Now, if you’re new to mangoes, check out this guide (and video!) on how to cut a mango and how to judge their ripeness. For everyone else, here are a few fun facts about mangoes (from the National Mango Board).
- Mangoes are the most popular fruit in the world! Three times as many mangoes are eaten around the world than apples.
- Mango trees (yep, trees!) grow up to 100 feet tall.
- The infamous paisley pattern is based on the shape of a mango! And, so is it’s name in many languages. For example, the word for the pattern in Tamil (a Dravidian language spoken primarily by the Tamil people of South India and NE Sri Lanka) is “mankolam,” meaning mango pattern.
What do you like to make with mangoes? And, as always, happy cooking!
Allergies: Celiac friendly and free of the Top 8 Allergens.
- 2 tbsp. packed brown sugar
- 2 tbsp. freshly squeezed lime juice
- 1 (4-inch) hot red chili, thinly sliced (seeds included)
- 1 medium shallot, thinly sliced
- ¼ cup of fresh cilantro, chopped
- 2 tbsp. fresh mint, chopped
- 2 firm-ripe mangoes, pitted, peeled, and chopped into small chunks
- Whisk together brown sugar and lime juice in a large bowl until the sugar is dissolved.
- Then, whisk in the red chile, shallot, cilantro, and mint.
- Add mangoes, and toss gently.
- Serve over grilled chicken (with salt and pepper).
Tips and Tricks
- I have a bit of trouble with red chilis, so I just place them in to get a bit of a kick and eat around them. My family eats all the chilis though. 🙂
- This mango salsa would also go well on shrimp, or another seafood dish.
- For vegans, you could also place this over rice or tofu. (Suggestion courtesy of Susan Edelman).
* Thanks to my mom for creating this salsa.