Chunky Mango Salsa
Ingredients
- 2 cups Tomatoes diced
- ½ cup Jalapeno diced
- 1 cup Cilantro finely chopped
- ½ cup Red onion chopped,
- ½ cup Ripe mango chopped
- ¼ tsp Ground black pepper
- ½ tsp Salt
- 1 tbsp Olive oil extra virgin (or any oil you like)
Instructions
- Start with dicing the mangos. Place the mango on its side with the stem facing away. Cut in half, careful to cut around the pit.½ cup Ripe mango
- Repeat on the other side so you’re left with two halves. Cut the remaining mangos in the same way. Cut each mango half into squares.
- Use a spoon to scoop the mango out of its skin and place into a mixing bowl.
- Finely chop the onions.½ cup Red onion
- Cut the top off the jalapeño and slice in half lengthwise, removing the seeds and veins.½ cup Jalapeno
- Remember not to touch your eyes or face when working with chilis.
- Finely chop the jalapeños and add the mango and onion to the bowl.
- Chop tomatoes and add to the bowl.2 cups Tomatoes
- Remove the cilantro leaves from the stem. Finely chop the cilantro and add to the bowl.1 cup Cilantro
- Combine chopped vegetables in a bowl, then season with salt, pepper, and extra virgin olive oil.
- Stir the salsa gently, careful not to crush the mango.
Video Guide
Fun Fact:
Mangos originated from the region covering northwest Myanmar, Bangladesh, and northeast India. In fact, the mango tree is the national tree of Bangladesh. The word mango originated from the Portuguese word “manga”, which in turn came from the Malay word “mangga”.