my versatile mango salsa

By • January 15, 2011 • 0 Comments

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Author Notes: This is a great dip and go-to salsa recipe. My favorite way to use it is as a topping for fresh fish, like grilled or pan seared salmon. It really pops with flavor.DUZE @BakingBackwards

Serves 4-6

  • 1 large ripe (green and red skinned) but not over-ripe mango, peeled and diced
  • 1/4 large red bell pepper, diced
  • 1/2 green apple, organic, peeled cored and diced
  • 1/2 roma tomato, finely chopped
  • 1/4 spanish red onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 teaspoon freshly cracked black pepper
  • 1 lime, zest and juice
  • 1/2 lemon, zest and juice
  • 1 pinch dried red chili flakes
  • 1/2 teaspoon coarse sea salt
  • 1 dash soy sauce
  • 2 dashes balsamic vinegar
  • 1 teaspoon evoo
  • 1 teaspoon organic brown sugar
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon fresh basil, chopped
  1. Mix everything together in a medium sized mixing bowl.
  2. Refrigerate for a few hours before serving to let the flavors meld.
  3. TIP: RUN THE MINT and BASIL UNDER HOT WATER BEFORE CHOPPING TO REALLY PUNCH UP ITS FLAVOR.
  4. SERVE WITH PITA CHIPS AND TZATZIKI. MAKES A GREAT SALSA FOR FISH AND POULTRY. ENJOY!!!
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