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First Things First-- Mango Salsa

by Pat Maley
April 4, 2019

Technically Mango salsa is not an appetizer. The truth is I have served it over salmon, with chicken as a side dish, and with cantalope for breakfast. So when you file this one make sure it isn't only under appetizers. The first time I tried this recipe it was during my Pampered Chef days. Instead of mint it listed a small can of crushed pineapple as an ingredient. I was serving it with grilled chicken. One of my guests spooned it over her sandwich thinking it was a relish. Genius!.

Mangos might be a little out of your normal grocery list but trust me, they are a fun fruit. This tropical goodie should be purchased when the skin is firm, not shriveled.  It should not be refrigerated until after it is ripened. For this application the recipe calls for it to be chopped. I peel, section it into quarters and slice into chunks.

So grab some corn dippers or crackers and serve some up for your next family gathering. If the price of fresh mint is making you choke then substitute pineapple.

INGREDIENTS MANGO MINT SALSA:

2 cups chopped mangoes

3/4 cup chopped red onion

2 jalapeno chiles

1 bunch fresh mint

juice of 1 lime

Combine the mangoes with the onion, jalapeno chiles, mint and lime juice in a bowl. Mix well. Chill in the fridge for at least an hour. Simple! Enjoy.

 

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