Healthy Eating

A flavorful, fresh salsa for your summer snacking!

N

ow that the warmer temps are upon us, our appetites, although still strong, are more directed toward lighter, fresher foods. If you are a mango lover, you will absolutely love this fresh addition to your snacking feasts. It is fast to prepare and is a crowd favorite.

This delectable, mouth-watering salsa is my own personal hit. I prepare this for dipping with tortilla chips, homemade pita chips, or as a garnish on fresh grilled chicken or fish. If you really want to be adventurous, you can put a tablespoon or two of this on your pasta primavera. It will really pop the flavor of your dish.

Mango Salsa

Mango Salsa

Preparation Time: About 30 minutes
Yields: 1 medium bowl of Mango Salsa

1 Ripe Mango — chose a mango that is plump and fragrant (not too soft). A ripe mango is one that you can indent with your thumb.

3 tomatoes on the vine

1 medium red onion

1 bunch of fresh cilantro

Salt, Pepper, Hot Pepper, Tabasco to taste

Mango

Tabasco

Place the mango with one flat side resting on the cutting board. Slice the mango lengthwise along the flat side along the seed. Turn the mango over and repeat. You will now have two halves of mango, pulp and skin.
If you are near a house-wares store (or Bed Bath and Beyond) this mango splitter will soon be your favorite kitchen tool: Mango Splitter
Cube the mango, tomatoes, red onion, mix in a bowl.
Chop about 1/3 of the bunch of cilantro (depending on your taste). Chop the leafy portion, stay away from the stems.
Season with Salt, Pepper, Hot Pepper, any other spices that spark your creativity.
Continue to add more cilantro if desired.

Enjoy! Please send me your feedback; I would love to know any suggested additions or revisions to the recipe.

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