Mango Salsa Recipe


I am starting to get some cherry tomatoes turning red but not enough to make salsa so yet again so I decided to make some Mango Salsa.  It is great to eat on tortilla chips the same you would for regular salsa or black bean corn salsa.  One of my favorite things to do with is as a topping to blackened salmon (salmon grilled with dusting of Cajun seasoning)

CVG Mango Salsa Recipe

  • 3 mangos
  • 2 cloves garlic
  • 1 small onion
  • green onion
  • 5 sprigs of cilantro
  • juice of one lemon (or lime)
  • 1 jalapeno pepper (seeded)
  • sugar

Directions:  Finely chop 1 mango (or blend in blender/food processor) this will create a base for the salsa.  Coarsely chop remaining mangos, onion, and green onions to have more defined texture and add to bowl.  Finely chop garlic, cilantro, and seeded jalapeno pepper and add to mixture.  Squeeze in juice of lemon into bowl and mix thoroughly.  Let sit for 10 minutes and add sugar until salsa does not have a spicy aftertaste (normally 2-3 teaspoons)

Now if you really like the spice you can leave the seeds in and/or skip the sugar but for the blackened salmon it give a good contrast to the spicy meat and people just are not usually expecting fruit to be spicy.

I can proudly say with the exception of mangos, lemons, and sugar the remaining ingredients came right out of my garden.

3 Responses to “Mango Salsa Recipe”

  1. Dakota Says:

    Mmmm…I love mango! Thanks for sharing the recipe.

  2. The Cheap Vegetable Gardener Says:

    I must say the first batch was eaten up quickly. Though I see my tomatoes are starting to turn red so might be tomato salsa next time.

  3. Scallions, Green Onions, and SPRING Onions Says:

    […] noodle, and seafood dishes.  One of my favorite uses for green onions is in my garden salsa mango salsa, or black bean and corn […]

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