Go ahead and drool...yes, it's as good as it looks! I'm drooling just thinking about this salsa.
2 large mangos, diced
3/4 of a bunch cilantro, chopped
2 shallots, minced (or 1/2 red onion)
1 red bell pepper, diced
Lime juice from 1 whole juicy lime
2 jalapenos, diced (seeded and ribs removed)
dash of salt
(Toss this salsa with a can of black beans and you have a great side dish for any summer cookout!)
There you have it folks. A recipe for a scrumptious Mango Salsa
How to Slice
*tip courtesy of Rebecca Green (formerly Copty), my Palestinian sister-in-law who possesses some mad culinary skills especially in the way of baked goods. Rebecca taught me how to cut a mango a couple years ago and I think of her every time I do it now. Rebecca and my brother-in-law Jon currently reside in Edinburgh, Scotland, oh so far away.
- First thing to note is that mangos have large sinewy pits in the center. The trick is to cut from end to end slightly past the middle but as close to the pit as possible.
- Take the half without the pit and score through the fruit but without cutting through to the skin. Make a grid pattern with your cuts.
- Take the mango half and turn inside out, then, use a paring knife and scrape off the cubes of mango.
- Take the other half (with the pit) and cut as close as you can to the pit from the other side), then repeat steps 2-3
*A note about the jalapenos: How much heat can you handle?? Well, Nate and I like the heat...not that he will eat this salsa due to the amounts of onions...boo. But, with peppers all the heat is in the seeds and the ribs. SO, if you remove them completely, you have almost no heat, leave a few seeds in and you have moderate heat, leave them all in and you have insane hotness! Also, Kristen gave me a little tip about roasting the jalapenos either on the grill or in the oven under a broiler. This way the flavor really comes through and the skins slide right off so you can chop away. However, if you like the crunch of the jalapenos then don't roast them.