I knew instantly that this Mango Salsa was what I needed to share. Store any leftovers in the fridge in an airtight container for up to 2-3 days (any longer and it becomes mushy). While you can serve this salsa immediately, for best flavor results allow the mango salsa to sit for at least 30 minutes before serving. The plate was cleared in seconds! It was our way of realizing that summer was almost here.Ī few days ago, I received an email from Naina, a long-time reader asking me for a recipe using mangoes. Place all of the ingredients in a bowl and stir to combine. Once our lunch was done, I pulled out three from my fridge, peeled and chopped them into slices and placed the platter in front of Hubby and Baby Dear. Mango Salsa By Zaynab Issa Aug5.0 ( 6) Read Reviews Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca This summery fresh mango salsa. For those not in the know, a sweet luscious mango is best enjoyed cold. I picked a dozen of the most sweet-smelling and juicy-feeling ones that I could find and rushed home, eager to chill them for a couple of hours. Although the season was just beginning and they almost cost me a small fortune, I knew I HAD to have them. I couldn’t help myself a few weeks ago when I spotted them on my weekly grocery trip. A zesty mango salsa recipe from Jamie Oliver's book Jamie's Food Tube. Season to taste with salt, before serving. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. I have to admit that even after all these years, and after all the varieties I’ve tried and tested, the Alphonso still happens to be my favourite. Cut the mango halves off the stone and slice each half in a criss-cross shape. Mangoes in India are a treasured fruit and used extensively and creatively in both sweet and savoury ways. I had no idea that this delicious fruit came in many different sizes, shapes, colour and most importantly, flavour. So it came as a big surprise to me when I was introduced to the many other varieties of mango in the couple of years we stayed in India during the 1st Gulf War.

Unlike kids in India, we only had access to the Alphonso mango, a variety considered to be one of the best in sweetness and taste. I fondly remember my Mom using them is many recipes, including something very similar to this Mango Salsa. It has a terrific sweet and spicy tang with a tropical flair. My Dad would buy them by the boxes at the beginning of each week, and we just could never get enough of them. This mango salsa is made with sweet, ripe mangoes, red onion, jalapeo, cilantro, and lime. For the entire months of April-June, our king-sized fridge would have a whole shelf dedicated to this princely fruit. Diced red onions provide their vibrant, slightly sweet flavor. 2 diced avocados give the salsa that rich, creamy, satisfying flavor. Diced strawberries for that juicy sweet and slightly tart taste we all love. 2 diced mangos provide that rich sweet flavor that only mangos have. As a kid growing up in Kuwait, I remember eating mangoes in abundance during the summer months. The ingredients for our mango salsa are really quite simple.

Mango salsa recipes