Mango Salsa

2016 Recipe No. 29

I am giving myself a pretty big pat on the back for being able to anticipate what sort of meals I’d like to be preparing mid-summer… the meat-and-starch-heavy, labor intensive projects have been on break for a while, giving way to more light and refreshing summer fare.

Chips and salsa were due up next, and not only was this a pretty easy task, but salsa is one item that you can really get creative with and transform with endless combinations.

Although, if you’re me, you’re such a big fan of mango salsa that submitting anything else as an entry for my cooking project was simply unthinkable.

Thing I Learned #1 – In the Philippines and other nearby countries, mangoes are often served green (or “underripe”). The stiff, sour taste of a green mango contrasts sharply with the usual perception of a soft, sweet fruit.

The Process

This recipe is really, really simple.

Dice up the mango and the veggies (except the lime) Dice the pieces to all roughly the same size. Mix in a bowl.

Squeeze the lime to drizzle its juices. Let the mix sit for about ten minutes to meld flavor.

Serve all that with a bag of chips.

Thing I Learned #2 – Skin color is not a reliable way to judge mango ripeness. See if the mango flesh “gives” a little with a slight squeeze. (And I mean, a real gentle squeeze. Don’t be the jerk at the market who messes with 12 mangoes to buy two.


3 ripe mangoes

1 red bell pepper

1 large lime

1/4 teaspoon of salt

1/4 teaspoon of paprika

1 jalapeño

1/2 red onion

Bag of tortilla chips


  1. Dice up the mango
  2. Dice the onion
  3. Dice the jalapeño, remove seeds
  4. Dice the bell pepper
  5. Combine in a bowl
  6. Drizzle with juice from the lime
  7. Let rest for ten minutes
Thing I Learned #3 – Mango salsa is one of the most popular salsas, but it doesn’t even come close to the top three. What are they? Salsa roja (the commonly seen red salsa), pico de gallo, and salsa crudo (an uncooked mixture featuring coriander leaf)

Serving This Sucker

Chips and salsa, an obvious and classic combination, yeah? Also useful on some recently made homemade tortillas with some carnitas… or on top of a simple fried fish.

In The Future

How’s this for an idea… swap the mango with pineapple, and the jalapeño with habañero. Or any one of Oregon’s many native peppers that people obsess over around here.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s