Pregistry’s Friday Recipe: Mango Salsa

Mango salsa is like the little black dress of condiments – it’s simple, classic and goes with everything!

Just dice up a ripe mango and add a few basic ingredients – lime, mint and red onion. The trick is to let the salsa sit for several hours to let the flavors develop. Then pair it with just about anything!

We love it as a fresh topping for almost any protein – steak, chicken and of course in fish tacos. But it’s a delicious and different dip too, so double it up and put out a bowl with your favorite chips!

Mango Salsa:

  • 1 very ripe mango, peeled, pitted and diced (see Note)
  • 2 tablespoons finely chopped red onion, or to taste
  • 2 tablespoons chopped mint leaves
  • 1 large lime, at room temperature
  • Kosher salt
  • Mint sprig for garnish (optional)

Place the diced mango, chopped onion and chopped mint leaves in a bowl. Zest the lime and add the zest. Roll the lime on the counter, using moderate pressure – this will extract the most juice from the fruit. Slice in half and juice the lime directly into the bowl. Stir to combine well.

Season to taste with salt and let sit for a few hours (or overnight) to let the flavors develop.

Note: if using the salsa as a topping for chicken or fish, chop into larger dice. If using as a dip for chips, chop more finely.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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