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Mango Salsa

This week, were finishing up our month of dips and sauces with this mango salsa from Phoebe of Feed Me Phoebe. Its light and fresh, and you can pair it with anything from chips to chicken to fish. Heres how to mix up some of your own…

Mango Salsa
by Phoebe Lapine of Feed Me Phoebe

Im not the biggest fan of fruit in savory dishes. But the exception to the rule is mango, which has a great meaty texture and lovely tartness even when ripe. Despite my love for mango salsa, for years I was deterred from making it a regular on my Cinco de Mayo table because of how annoying mangoes can be to peel. Ive since figured out a great system that wont result in the mango careening out of your hands like a slippery fish and landing in a sticky puddle on the floor.

Make sure you choose a mango thats begun turning from green to a reddish-orange hue. This will ensure that the flesh is sweet enough to stand up to all the lime juice, jalapeno and garlic that youre tossing it with. This salsa is best made a day in advance so theres time for all those great sweet, sour and spicy flavors to meld. Make it for your next party as a dip, or whip up a batch just to keep in your fridge and put on just about everything.

Recipe: Spicy Mango Salsa
Makes 4-8 appetizer servings

Youll need:
2 medium ripe mangoes
1 jalapeno, seeds and ribs removed, minced
1 large garlic clove, minced
2 tbsp. minced shallot
2 tbsp. chopped cilantro
14 cup lime juice
1 tsp. sea salt

Cut the top and bottom off each mango. Stand it up on the fatter cut side. Peel the mango with a chefs knife, running it along the edges and turning the fruit clockwise until all the skin is removed. Remove the flesh on either side of the oblong pit and trim away any remaining pieces. Cut the mango into a fine dice and add to a medium mixing bowl. (See photos below.)

Toss the mango together with the jalapeno, garlic, shallot, cilantro, lime juice and salt. Let the mixture stand for at least 10 minutes, tossing occasionally, or overnight.

Taste for seasoning and serve alongside tortilla chips as a dip or fish tacos as a garnish.

Thank you so much, Phoebe!

P.S. More best recipes, including French cheese and guacamole.

(Photos and recipe by Phoebe Lapine of Feed Me Phoebe. Thanks to Shoko for helping with this series)