Mango Salsa

Back to recipes

Mango Salsa

Diandra’s fresh mango salsa can garnish a simple omelette; can be served as an accompaniment for chicken, fish or tacos, on a simple pizza or bruschetta. You can also use it to make a cold shrimp or fish salad. You may replace the mango by pineapple, strawberries or any other fruits you like, be creative and use your imagination.

Mango Salsa

By Diandra Bases Print
Details
Prep time: 15 minutes + marinating time 1/2h
Cooking time: No cooking required
Servings or yield: 1 batch (for 6 to 8 tacos)
Difficulty level: Easy
Ingredients
1 mango, peeled, pitted and diced (about 1 cup)
1 cup of cooked black bean or canned, rinsed and drain
1 boiled corncob
1 onion, minced
1 red bell pepper, minced
½ cucumber, minced
1 or ½ jalapeno, minced
For dressing
Juice of 1 lemon
½ cu extra virgin olive oil
Juice of 1 lime
3 tablespoons fresh cilantro; chopped
Pinch of red pepper powder or cayenne
Salt and pepper to taste

Preparation

Cut the mango close to the pit on both sides, then cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern. Scoop the mango flesh out of the mango skin using a large spoon and place in a bowl.

Dice red pepper, cucumber and onions and add to mango.

With a knife, slice the corn niblets from the corncob. Break the corn niblets with your fingers and add to mango mix.

Add black beans to mango and set et aside.

For the dressing, add lime juice to a bowl with olive oil, cayenne and salt and pepper to taste. Add lemon juice, minced cilantro and mix well.

Add dressing to the salsa and mmix well.

Chop jalapenosand add to salsa and mix again. Place in fridge, let marinate for ½ hour.

Tips, Tricks + Culinary ideas

Suggestion For a fresher taste replace cilantro with mint.
Tip Wearing Goggles will prevent you from crying while cutting onions.

Preparation steps

étapes de préparation

1 - Cut the mango close to the pit on both sides.

étapes de préparation

2 - Cut parallel slices into the mango flesh, being careful not to cut through the skin.

étapes de préparation

3 - Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.

étapes de préparation

4 - Scoop the mango flesh out of the mango skin using a large spoon and place in a bowl.

étapes de préparation

5 - Add minced onion, bell red pepper and cucumber.

étapes de préparation

6 - With a knife, slice the corn niblets from the corncob.

étapes de préparation

7 - Break the corn niblets with your fingers.

étapes de préparation

8 - Add corn to salsa.

étapes de préparation

9 - Add black beans and set aside.

étapes de préparation

10 - Add all ingredients for dressing in a bowl and mix well.

étapes de préparation

11 - Add dressing to the salsa, mix well.

étapes de préparation

12 - Mix well.

étapes de préparation

13 - Add jalapeños and mix again Place in fridge and let marinate for ½ hour. Serve with fish tacos, see recipe.

Bases