Sweet & Spicy Mango Salsa
I'm a huge fan of mango salsa, but I needed to prepare a dish for a family dinner that went with fish tacos but didn't involve tomatoes (mom can't have them), so this salsa does not include any tomatoes, although you are invited to add them in for a more traditional tomato-based salsa.
- 3 ripe mangoes
- 1 small pineapple
- 1 small red onion
- 1/2-1 bunch cilantro (depending on how strong you like the flavor)
- 1 red bell pepper
- 1 jalapeno (optional)
- Pinch of salt
**For convenience, I prefer to slice, chop, and peel all ingredients before using them, but you can prep as you go.**
- Add your pineapple (roughly chopped) along with one mango to a food processor or blender. Blend until you get a smooth mixture but some small chunks are okay. Depending on the size of your food processor or blender, you may need to do this in segments, like I did. If so, just do a handful at a time and pour the mixture into a large mixing bowl until you have blended your pineapple with a mango.
- Add another mango to your food processor along with your cilantro (loosely chopped). Do not mix until smooth, but pulse a few times to break down the mango and mix in the cilantro. Pour into your large mixing bowl with your mixture from step 1.
- Finely chop your red onion, bell pepper, jalapeno, and remaining mango into small cubes (think salsa style chunks). Add these to your large mixing bowl and stir in, along with a pinch of salt.
- Serve with tortilla chips or on top of tacos for a sweet treat!
NOTE: You can adjust the consistency of your salsa - for a chunkier salsa, skip the food processor. For a smoother, less chunky salsa, run everything through the food processor!
What are your variations to salsa? What kinds of fruits, veggies, or herbs do you like to add?