Mango Salsa
From Gohlke11 11 years ago
- 15 min to make
- Serves 6-8 people
Great on the side of fish, or as a dip with chips.
Ingredients
- 2 lg ripe mangoes shopping list
- 1 pint grape tomatoes, halved shopping list
- 1 seedless/hothouse cucumber shopping list
- 1 red bell pepper, seeds & stem removed shopping list
- 1 cup red onion, finely chopped shopping list
- 1 to 2 jalapenos, seeded shopping list
- Dressing: shopping list
- 1 orange for 2 tsp zest & 2 Tbsp juice shopping list
- 2 Tbsp extra virgin olive oil shopping list
- 1 Tbsp white wine vinegar shopping list
- 1 Tbsp honey shopping list
- 1/2 tsp each salt & pepper shopping list
How to make it
- Cut mangoes lengthwise into thirds as close to the seed as possible; discard seed. Cut mango in 1/2" grid pattern just to the skin. Turn inside out & cut or pull fruit from skin.
- Cut cucumber lengthwise into quarters, then crosswise into 1/4" thick slices. Dice bell pepper. Remove stem and seeds from jalapeno; chop finely.
- Toss mangoes, tomato halves, cucumber, bell pepper, onion & jalapeno in a medium bowl; set aside.
- Grate orange peel for zest. Squeeze orange for juice. Whisk with remaining dressing ingredients in a small bowl.
- Toss salad with dressing.
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