Mango Raspberry Salsa

June 1, 2015

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Author Notes: The secret to a great fruit salsa? Macerated onions.
Berries and juicy summer fruits make amazing fruit salsas, but they can easily be overpowered by raw onion. And yet without onion, chopped or mashed fruit mixed together isn't much of a salsa. Don't skip it–instead, macerate red onion or shallot to tame that bite by steeping them in a form of acid (lime or lemon juice, or vinegar. For this salsa, I used rice vinegar). Fifteen minutes does the trick. Add these macerated onions directly to your salsa with a little bit of macerating liquid, too. Your salsa will be so much better for it. —Jacqui Gabel

Makes: 2 cups

2 cups fresh mango
2 cups fresh raspberries
3 tablespoons minced macerated shallots
2 tablespoons minced cilantro
1 tablespoon minced fresh lemongrass
1/4 teaspoon kosher salt
2 teaspoons minced fresh jalapeño (optional)

Peel and cut mango into small chunks.
With the back of a fork, gently mash chunks in a bowl. Do the same with the raspberries.
Combine with macerated shallots, cilantro, lemongrass, salt, and jalapeño. Add macerating liquid by the teaspoon, until you get a consistency you desire (one or two teaspoons is enough, depending on how juicy your fruit is). Serve with chips, or spoon over grilled fish, burgers, pork, or chicken.