Mango Salsa (Salsa de Mango)
Makes about 3 1/2 cups
This is a refreshing salsa during hot weather. Use mangoes that are ripe, but not soft. The skins should be mostly red and yellow and the fruit should be fragrant when you hold it up to your nose. This salsa works especially well served with meaty fish (like swordfish, mahi mahi, or salmon) that has been grilled on a summer’s night, or with a side of chips.
1 ripe mango (peel and pit discarded), diced (about 1 1/2 cups)
2 or 3 ripe tomatoes, diced (about 1 1/2 cups)
1/2 medium red onion, finely chopped
1/2 cup or more coarsely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 serrano pepper, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, combine the mango, tomatoes, onion, cilantro, lime juice, serrano, and garlic. Add the salt and black pepper and toss. Let sit for about 5 minutes, then taste to see if you need to add a bit more salt or black pepper to your liking.
Cover and refrigerate for about 30 minutes or serve immediately.
Note: Discard the seeds and veins of the pepper if you don’t want your salsa to be too spicy.