I've never made mango salsa before, so I needed a starting point. I found a recipe for pineapple salsa in a magazine and also did a couple searches on the internet. Most fruit salsas seem to have similar ingredients, so I grabbed my favorite knife and went to work.
Look what I came up with:
Isn't it pretty! I just love the colors and chunky texture.
We ate this salsa two ways--with chips and on our shrimp tacos. I absolutely loved it with chips--Mr. C, not so much. He does not share my deep love of onions. (I've often heard cooks say that red onions are more mild and sweet than yellow, but I must respectfully disagree. I think they are exactly the opposite.) While I found the salsa to be a nice blend of flavors, all Mr. C could taste was onion. I said, "What about the sweetness of the mango or the crunch of the cucumbers?" All he would say is, "All I can taste is onions." I personally think it was a mental block created as soon as he tasted his first onion. He loved it on the tacos though. For some reason, as a part of the whole cabbage/shrimp/taco combo, the salsa was perfect for him.
Since Mr. C didn't love it on chips, there was plenty left for me to have for lunch the next day. Delicioso!
2 large mangoes, chopped
1 c cucumber, seeded and chopped
2-3 T lime juice (I used fresh squeezed)
1/2 small red onion, finely chopped
3 chopped and seeded jalapeno peppers
1 t minced garlic
1 t sugar
1/4-1/2 t salt (start small and add more to taste)
Combine all ingredients in a bowl. Serve chilled or room temperature.
I know what you're thinking, "3 jalapeno peppers!" Don't worry, as long as you take the seeds and veins out, you won't scorch your mouth. They add a nice amount of flavor without a lot of heat. (Try not to splash yourself with jalapeno juice, twice, like I did.) At first I only chopped up one, but I couldn't taste the peppers enough so I added more. The cucumbers provide a nice cool compliment to the peppers. And, if you're wondering why I don't have a measurement on the cilantro it's because I sadly found mine to be all slimy when I opened up my vegetable crisper. It was rotten and I had to throw it away. I hate that! (This is just one of the reasons I want to plant my own herb garden!) I wasn't able to add it this time, but next time I will for sure. I'll probably add a couple chopped tablespoons and adjust from there.
I bet this would be yummy on lovely piece of fish too. Tilapia fillets, here I come!