One of my favorite “go-to” meals is this colorful Mango Salsa, served on top of many different entrees.
Colorful Mango Salsa
For example, I use it on grilled fish (especially salmon but great on halibut or sea bass). I like it on chicken and pork, too. It’s healthy, beautifully colorful, and extremely healthy because of the mango and all those veggies.
It is also an impressive way to entertain because of all those gorgeous colors. It is best when made about an hour before serving so the mango holds its shape nicely.
I prefer to use a mango that is only slightly ripe, rather than one that is fully ripe because it dices more neatly and stays firmer, rather than getting mushy. Enjoy!
Mango Salsa
By Carol Fenster
Serve this colorful salsa on top of entrees for a beautiful, healthy meal.
1 ripe mango, peeled and diced
½ cup diced red bell pepper
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon white wine or champagne vinegar
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey or agave nectar
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
About 1 hour prior to eating, combine salsa ingredients in small bowl. Cover and set aside at room temperature for 1 hour.
