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.
|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|
|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|
|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|
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.