Not sure mango salsa was ever on my closed minded radar but that’s why I got the best Sous Chef in the home cooking game, Garnet, to open my mind to non-traditional foods and flavors. Now we always have this condiment on ice waiting to liven up even the dullest foods and I can’t stop eating mango everything. From dried mangos to smoothies and popsicles to mango/avocado salad. Mango is my new love. I just sent a very aggressive email to a local FroYo shop because they took their mango flavor out of rotation for the week. I blacked out when I heard the news. I should really apologize for that. Mango salsa has all the usual suspects related to fresh taste. Cilantro, lime, red onion and obviously mango but Garnet really knocked this recipe out of the park with the addition of peppadews. Those sweet, mild heat peppers just blend perfectly with the other flavors and jacks up the freshness level and puts this salsa over the top. Not sure the difference between ataulfo and kent or any other mangos but I use ataulfo. Just so you know and knowing is half the battle. Mango salsa is a perfect summer condiment to impress your cookout guests. It really pairs well with fish but it also goes great on top of pork chops and will freshen up any spicy dish you prefer. I love to grill up some Mahi burgers and top them with this cool salsa. Aw man, homerun. Later this week, Garnet and I are going the obvious route and frying up some cod for fish tacos. Those are gonna be pretty amazing especially with the onions and jalapeños we pickled the other day. You can mix this condiment with guacamole and enjoy with a giant bag of chips or add the salsa to the middle of cheese quesadillas before cooking. Possibilities are endless so get this marinating in your fridge and use it on your favorite dishes. SO GOOD! Would I lie? The only thing I lie about is my allergy to bees. I’m not allergic but if you saw the way I reacted when a bee is within fifty feet of me, you would understand why I have to lie to save face. Arms flailing around, slapping, running, maybe some tears. “Whoa, I’m allergic, that’s why I just dove into that lake. I could die if I got stung, you know?” Bees, man. Hate the bees.
Have you ever tried to cut a mango? That bone or seed or whatever that thing is in the middle of the mango, really makes it difficult to slice this fruit up. But I find if you peel off the skin and just hold the mango flat in your palm, find the core with the knife and just glide right up along it. Flip it over and do the same to the other side. The fun part is when you just suck the rest of that meat hanging on the bone like your eating a lamb chop. Get in there because there is plenty of flesh left for you to eat. Cut the mango into tiny Chiclet sized cubes or cube them up as big as you like. Whatever you want to do, this is your salsa. I prefer them chopped very small, slightly bigger than the onions and peppadews. I guess you don’t want to be chomping on big mango slices because you might miss the other flavors mixed in there. Hey, what do I know; I’m still a mango salsa rookie. Anyway, get down to your local farmers market and buy some fresh ingredients from the farmers that work hard so we can enjoy good produce. Good talk!
- 2 Mangoes
- ½ Red Onion chopped fine
- 2 Peppadew Peppers chopped fine
- Splash of Olive Oil
- Splash of juice from Peppadew
- Salt and Pepper
- Cube mango into small pieces.
- Chop onions and peppadews very fine.
- Add oil and juice from peppadew bottle.
- Add cilantro salt and pepper.
- Let sit overnight in refrigerator.
- Top on everything!