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Mango salsa

Time10 minutes
YieldsMakes 1 1/2 cups
Mango salsa
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DEAR SOS: The mangoes are wonderful and plentiful. Do you have some suggestions?

Los Angeles

DEAR MARIA ELENA: This mango salsa recipe is from an article by Marie Simmons published in 1993. The recipe explains how to cut the flesh from the mango. Simmons suggested serving the salsa over grilled salmon or other fish or with grilled chicken.

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1

Before peeling the mango, cut it lengthwise along either side of the long, flat central pit. Cut each half in half lengthwise, and then peel off the skin.

2

Dice the mango flesh into 1/4-inch pieces. Using a sharp knife, cut the flesh from the pit.

3

Combine the mango, red pepper, green onion, cilantro, lime juice, chile and salt in a small bowl. Stir to mix. Add more lime juice to taste.