When you travel do you enjoy the food as much as you do the location? Well, we love trying the local cuisine everywhere we go. This mango salsa brings us back to the tropics all the time. We first ate this salsa on our trip to Barbados. Visit their official website. In fact, we visited Barbados, read about our trip, in June and there were tons of these champagne mangoes hanging from the trees, ripe and ready to pick. We wanted to stop while driving around the island and pick them. I’m just glad we asked what they dressed the salsa with. I’ve tweaked the original recipe a bit.
This mango salsa is fruity and tangy all at the same time. Getting the mangoes to ripen is really the key to this salsa being so tasty. I always buy them before they are ripe and juicy. Then I let them sit in my fruit bowl with other fruit for a few days.
A great tip to juice your lime is as follows. Use the heel of your hand to press down on and roll the lime back and forth. This releases the juices from the pulp and it will make it much easier for you to juice the lime.
A tip for chopping onions is to either have a bowl of water nearby or chop close to the running faucet.
The most important tip is for the jalapeños is to wear plastic gloves so you don’t transfer the juice anywhere. And whatever you do, don’t touch your face when you are cutting the jalapeños.
My family eats this salsa with Tostito’s Lime Chips as well as will grilled salmon or steak. It really is a great tangy chunky salsa. I hope you enjoy it as much as my family does.
- 3 ripe champagne mangoes -sometimes called Ataulfo mangoes chopped
- 1 medium red sweet red pepper seeded and finely chopped
- 1/4 cup green onions thinly chopped
- 1 jalapeño chile pepper seeded and finely chopped
- 1/4 cup red onion finely chopped
- 2 tbsp olive oil extra virgin
- 1/2 tsp lime zest
- 2 tbsp lime juice
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- Peppers, Onions and Lime
- Chop up all your peppers and onions and add to a medium bowl
- Chop up the mangoes, add to the bowl
- Add the remaining ingredients and refridgerate for at least 1/2 hour
- Enjoy with lime chips, salmon or steak.
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Let me know what you enjoy pairing this salsa with, I’m always up for trying new combinations.