It looks and tastes like a bite of summer.
Sometimes I forget about recipes I created. I just did a quick check, and it seems that I have nearly 900 recipes on this website. So, I guess it’s okay that occasionally I forget about one. As I started to edit and update this post, I realized it’s a great side. I need to make fish tacos and this salsa very soon!
The original post from June 2017
This salsa is so eye-appealing that some people assumed it was a side salad. The person in particular was my daughter. I had made crunchy, baked haddock for fish tacos and served it with shredded beet salad and this mango salsa. I watched as she topped her taco with the salad. Since some people like slaw on their tacos, I thought nothing of it. I assumed she wasn’t in a mango mood when she skipped it. When the taco was done, she put a serving of the salsa on her plate. Upon my inquiring, she stated that she thought it was a spicy fruit salad. Duly noted.
Upon reflection, this salsa could be served as a salad, but I think it works even better as a salsa. It has a little bit of heat from the jalapenos, which could be increased by adding the ribs and/or seeds to the mix. The pepper adds a nice bit of crunch to your taco, which is really enjoyable if you are using soft shells like we do.
I made the salsa early in the day to give plenty of time for the flavors to meld and the salsa to become delightfully cold. If you’re in a pinch, it could be served as soon as the chopping and mixing are done. It’s one of those nice and quick recipes. Make it in the morning before you head to work, or make it in the evening while the protein for your tacos is cooking. Either way, you need only 10 to 15 minutes to make the salsa. And it has so much more flavor than a store-bought jar, it’s completely worth the effort.
Whether you’re making this recipe tonight or bookmarking it for a different day, it’ll provide a nice feel of summer when you serve it. Even if you eat it as a salad side dish.
- 1 mango
- ½ red pepper
- ½ jalapeno, seeds & ribs removed
- Juice of 1 lime
- 1 tablespoon honey
- ½ teaspoon dried cilantro*
- Salt & pepper
- Peel mango, and cut into small cubes.
- Dice red pepper.
- Finely dice jalapeno.
- Combine mango and peppers in a medium bowl.
- In a small bowl, whisk together lime juice and honey.
- Add cilantro and season with salt and pepper; stir.
- Pour lime juice mixture over salsa; toss.
- Can be served immediately, or covered and refrigerated.
- Fresh cilantro can be used. Replace 1/2 teaspoon dried with 2 tablespoons of fresh.
