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Mango Salsa

Contributed by: Melinda

I love mango and when they're fresh and ripe, I usually buy them. In addition to just cutting and tossing it into green salad, I also often prepare this salsa in the summer. It's great with most grilled dishes, especially pork, chicken, fish and seafood.

2 fresh mango, peeled, sliced and chopped
1-2 jalapeno peppers, finely minced
1/4 cup red bell pepper, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, mashed
Salt & Black pepper
  • Mango has a very large seed inside. I peel the fruit with a vegetable peeler, then holding it firmly over a bowl, I cut lengthwise with a paring knife all around to cut away the flesh. About halfway around, I turn the fruit over and do the rest. You'll see what I mean the first time you try it. I've seen all sorts of fancy ways to do this, but my way works for me. Then I cut the slices into 1/2 inch pieces.
  • Add remaining ingredients, stir and let stand at room temperature at least 30 minutes, stirring once or twice

    Questions about this recipe?

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