Mango Salsa
From The Kitchen · the bright spoonful that makes fish sing
A fish-board essential, spoon it over anything from the grill.
A ripe mango, a little red onion and lime, a whisper of chili, and suddenly a plain fillet of fish is a celebration. This is the spoonful that turns a simple grilled salmon or shrimp into something bright and special, and it's the heart of a summer fish board.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 ripe mangoes, diced
- ¼ red onion, finely diced
- 1 red bell pepper, diced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 1–2 limes
- 1 jalapeño, finely diced, or a pinch of chili flakes (optional, for zip)
- ¼ teaspoon sea salt
- Optional: 1 avocado, diced
Method
- Combine the mango, red onion, bell pepper and cilantro in a bowl.
- Add the lime juice, salt and chili to taste; toss gently.
- Let it sit 10 minutes for the flavors to marry, then taste and adjust, more lime, more chili, more salt.
- Fold in the avocado just before serving, if using.
Storage: Refrigerate in an airtight container for up to 3 days.
Gina's tip
Add the chili to taste, a little goes a long way, and you can always add more. It keeps a day in the fridge (fold the avocado in only at the last minute so it stays green). Beautiful on fish, shrimp, tacos, or a grain bowl.
A little sunshine in a bowl. Enjoy!
Gina