|
|
Prepare one day ahead Yields ~ 4 cups |
|
2 fresh ripe mangos
|
Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.
Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
|
|
1 medium cucumber 1 tomato or a handful of grape tomatoes 3 scallions ½ green bell pepper 1 green anaheim chilie 1 jalapeno (if desired)
Variation: Add a diced avocado. |
Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.
Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds. |
|
1 lime, juiced 1 orange, juiced ½ tsp salt 6 fresh cilantro leaves |
Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor. |
A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.