I love mangos! They have such a unique and wonderful flavor. I decided to slice and dice a bunch and make some fresh salsa and man, was it the right thing to do…excepting that I added too much jalapeno which burned our faces nearly off and made the first batch nearly impossible to consume.
Lesson learned. 🙂 I made another batch and it came out super well! I brought the recipe along to share with you today and you’ll be happy to know it has a very small amount of jalapeno with just a hint of kick but if “just a hint of kick” is too much for you, leave the jalapeno out all together.
I’ve also put together a picture tutorial for you, showing some tips and tricks for cutting fresh mango. I hope you find it helpful!
PS…I’ll be sharing a great, super easy dish to serve with this great salsa later this week!
Let me show you how to make it happen!
1. Make sure that your mango is quite soft when you press the skin. If the mango is still firm, it won’t be as sweet. Allow it to ripen on the counter for a day or two, until the flesh has softened, similar to a ripe peach.
2. The pit of a mango runs through the center of the mango from the top of the little brown stem to the bottom and is oval in shape. The trick is to cut around it. Using a sharp knife, make a cut into the mango about 1/2 inch to either side of the stem. Slice from the top through the bottom on both sides of them stem.
This will leave you with two fleshy pieces and the pit.
3. Take the slice that contains the pit and cut the round edges from it. Slice the peel from the edges and chop the flesh into chunks.
4. Grab the two sides of the mango and cut vertical slices through the flesh, but not through the peel, in 1/2 inch strips. Then cut horizontal slices through the flesh making a nice grid pattern.
5. Run your knife under the slices, just between the peel and the flesh. Vwalla! Lovely mango chunks are yours to be had. 🙂
6. To make the fresh salsa, chop 4 mangos according to the above directions and add them to a mixing bowl.
7. Add 1 pint grape tomatoes (chopped), 1 green pepper (chopped), 1/4 C red onion (chopped), 1/4 C cilantro (chopped), 2 Tb honey, the juice of 2 limes and 1 tsp jalapeno with just a few of the seeds (more if you like it spicy, or you can leave out the jalapeno if you don’t want the extra kick). Also, make sure you use rubber gloves when handling the seeds of the jalapeno.
8. Give it a nice stir and add some salt and pepper to your liking.
9. Cover and refrigerate for 1 hour then serve and enjoy!
Recipe from Jamie Cooks It Up!