I love mangoes and I love salsa so what would be better than combining the two? There are many ways to make it and many ways to utilize it so that it improves a favorite dish. It is quite scrumptious just sitting on a white corn nacho or as a topping for a fajita, which by the way, is my favorite way to eat it. MMMMMM.
I know that not everyone likes mangoes but that is probably because the mango chosen was overripe or underripe and probably not very tasty. If you’ve ever tried one and thought, “Blah!”, try it again. I also love apples but every once in a while I have one that is totally disgusting and mushy. Would I give up apples because of one bad one? Hell no!
The perfect mango can be found by either smelling or squeezing it gently. A ripe mango will have a full, fruity aroma emanating from the stem end. Mangoes can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, very similar to that of a ripe peach.
The best-flavored fruit has a yellow tinge when ripe; however, mangoes may be red, yellow, green, orange or any combination. It is best to store mangoes at about 55º F. which will allow them to be edible for 1 to 2 weeks. The best way to ripen a mango is at room temperature, on the kitchen counter but should be eaten soon after ripening.
Mangoes are high in vitamin C, have lots of fiber, and are low in fat. Sounds perfect for an addition to any healthy diet. Also, they are known to have digestive benefits. Here is a great little recipe for mango salsa.
- 1 ripe mango-peeled and chopped
- 1/4 cup chopped red pepper
- 1 small chopped onion
- 1/4 cup chopped dried cranberries
- 2 tbsps. chopped cilantro
- 2 tbsps. fresh lime juice
- 1 tbsp. fresh lemon juice
- 1 small clove garlic, minced
- salt, and pepper to taste
Prepare all ingredients. Mix together and let stand for at least one hour before serving.