Friday, July 8, 2016

Mango salsa

First off, you must be aware that all mangoes are not created equal. The most easily accessible mangoes in the US are the Tommy Atkins least in the Northeast. It so turns out, that the Alphonso mangoes (which are yellow/orange) are lower in fiber and sweeter. I also find them generally more flavorful. So, if you can find it, I recommend locating this type for any mango recipe.

2 Alphonso mangoes
1 cup black beans
1 cup yellow tomatoes
3 jalapenos
1 lime
1 medium red onion
1/3 cup cilantro leaves
2 tbsp extra virgin olive oil

Dice the onion into small pieces. Seed two of the jalapenos, and dice into small pieces. Dice the third one with the seeds in (I like my salsa spicy!). Mix the onions and jalapenos with a pinch of salt and the olive oil. Set aside for 15 minutes.

Cut the tomatoes into small cubes. Chop the cilantro leaves. Peel the mangoes and cut off from pit. There are very easy strategies to accomplish this. Dice the mangoes into small pieces.

Mix all the ingredients into the onion and pepper mix. Squeeze in the lime juice. Season with salt and a tiny bit of sugar, if necessary. 

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