Nothing says Island Fever like a fresh tropical salsa! I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate! I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time. This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!). Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!
1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)
1/2 cup minced red onion
1/2 cup diced red bell pepper
2 tablespoons finely chopped cilantro, plus more to taste
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño
1 teaspoon olive oil
salt and pepper to taste
Combine all ingredients in a large bowl. Gently toss to distribute the flavors evenly. Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.
Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.
Hi Kate,
ReplyDeleteYour Mango Salsa looks delicious! Thank you so much for sharing with Full Plate Thursday and have a very special week.
Come Back Soon!
Miz Helen