Morgan's Mango Salsa

Morgan's Mango Salsa. Eat with chips, fish, or by the spoonful.

Oh man do I love mangoes. Don't tell anybody, but they're my favorite fruit, even more than apples, which is awkward when you grew up on an apple orchard in Washington State, far far away from any mango groves.
There are a couple different types, but my favorite are the ataulfos (seen whole in the picture), which are thankfully now in season in Panama.
I will eat mangoes in smoothies almost every day, but the mango salsa is also a dietary staple as far as I'm concerned. A lot of people call it mango chutney…call it whatever you want, it's delicious. Of course it's great with chips, but I also use it on fish, with chicken, as a salad dressing of sorts, or, honestly, sometimes I eat it with a spoon. What? I like mangoes.

Please note my formula for making this recipe; it makes it easy to make half as much (although why you would want less is beyond me) or twice as much or more, very easily. Basically, the formula is 2:1:.5:.25, or 2 cups mango 1 cup tomato, 1/2 cup onion, 1/4 cup lime juice and cilantro. Get it?

Enjoy!




Mango Salsa

Makes 3.5 cups

2 cups mango, cubed - about 6 small mangoes (click here to learn how to cut a mango)
1 cup tomato, diced
1/2 cup onion, finely diced
1 serrano or jalapeño pepper, seeded and finely diced (for more kick, add more peppers, or leave the seeds in)
1/4 cup cilantro, finely chopped
1/4 cup lime juice
1 teaspoon sea salt

Combine all your ingredients in a bowl, and add more salt if needed to taste. The salsa is best if you refrigerate it for a couple hours first to allow the flavors to marry. Enjoy!