Soft, sweet, and faintly peppery, mangoes are like peaches sassy tropical cousins.
Learn how to make mango salsa.
You’ll want to spoon this over everything from tortilla chips to grilled chicken.
Credit:Caitlin Bensel; Food Styling: Rebecca Cummins
It really is as simple as mixing everything together.
Here’s a brief recap.
The full recipe is below.
Credit:Caitlin Bensel; Rebecca Cummins
Here are just a few of our favorite ways to serve it.
Store up to three or four days.
The fruit will get softer the longer it sits.
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Transfer leftover salsa to a freezer-safe container, and freezer up to two months.
Thaw overnight in the fridge.
You may want to add more lime juice before eating to help brighten up the salsa.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
total] mangoes)
1/4cupfinely chopped red onion(from 1 small [7 oz.]
onion)
1/4cupfinely chopped red bell pepper(from 1 small [5 oz.]
pepper)
1/4cupfinely choppedfresh cilantro
1/4cupfresh Key lime juice(from 8 medium [8 1/2 oz.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Serve immediately, or refrigerate in an airtight container for 2 to 3 days.
Mango salsa can be frozen, but you may lose some flavor and texture once it’s thawed.
Store in an airtight container for up to 2 months, then thaw overnight in the fridge.
Yes, all fresh fruit salsas go bad in time.
The fruit may turn mushy and soft.
But this salsa should be good up to 3 or 4 days.
Look for signs of mold before you eat it.
