Sweet Summertime Mango Salsa: Recipe
Long spells of hot, humid, hazy, summer days call for easy-to-prepare, refreshing food that can pass as lunch or dinner. Even better are meals that do not require turning on the heat in the kitchen.
This versatile, colorful sweet salsa recipe has a subtle kick that keeps you coming back for more. When prepared ahead of time and refrigerated for an hour or so, the flavors meld together into a delicious salsa for dipping tortilla chips or a dressing for mixed greens.
This salsa also pairs beautifully with grilled chicken, shrimp, salmon, tuna, or any favorite fish. Add a slice or two of avocado and voila, you have a balanced meal that will keep you satisfied for hours.
Summertime Mango Salsa
3 Mangos, peeled and chopped into 1/8” cubes
1 red bell pepper, chopped into small bites
1 green bell pepper, chopped into small bites
½ red onion, chopped into small bites
3 green onions, chopped
2 Tbsp fresh ginger, minced
1 lime, juiced
5 sprigs of cilantro, finely chopped or minced
2 sprigs of mint, finely chopped
2 Tbsp rice vinegar
2 Tbsp red wine vinegar
1 Tbsp brown sugar
- Chop and assemble all ingredients in a large glass bowl. Stir gently to mix thoroughly.
- Can be served immediately, although, when the flavors have an hour or two to meld together in the refrigerator, the salsa tastes even better!
- Refrigerate leftovers in a covered bowl for up to 2-3 days.
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