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Elaine’s Mango Salsa
I’m not an amazing cook by any stretch of the imagination. But my talents do extend beyond marketing – and my mango salsa is evidence of this.
A few summers ago, I sampled a mango salsa at my local grocery store, and I fell in love. I was buying it constantly and putting it on everything (tortilla chips, fish, etc.) – which was getting expensive. So I decided to make my own. I take it to parties, and it’s always well-received – and now I’ve had people ask me for the recipe.
While a part of me wants to keep it a secret, mango salsa isn’t a mystery, and there are numerous recipes for it online – so I’ve decided to share. And now, I’ve decided to share it on our blog as well.
If you’re looking for something to take to a summer barbecue (4th of July, anyone?) a bowl of this and a bag of tortilla chips is a crowd-pleaser. It’s not difficult – though there is a fair amount of chopping involved.
- 3-4 ripe mangoes, diced (if you’ve never diced a mango, you’ll want to watch the video below)
- 1 medium tomato, diced
- 1/2 medium red bell pepper, chopped
- 1/2 medium orange pepper, chopped
- 1/2 medium yellow pepper, chopped
- 1/2 medium red onion, chopped
- 1 jalapeño, seeded and finely chopped
- 1/4-1/3 cup of lime juice (bottled is fins; fresh is better - you’ll need 1-2 large limes to get enough juice)
- garlic salt to taste (I only use about 1/4 teaspoon, or less)
In a large bowl, combine the chopped/diced ingredients. Mix in the lime juice. Add garlic salt to taste. Keep refrigerated until serving. Can be stored, covered, in the refrigerator for 4-5 days.
I like to make this at least several hours before serving – that allows all the flavors to blend together.
It is awesome with tortilla chips - or with fish.
How to cut a mango
Give it a try – everyone who’s tried it has raved about it.
And, if you decide to partner with Nuvonium for your marketing needs, maybe I’ll make some for you!
Jun 16, 2016
By: Elaine Levins
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