![]() I love to hear what you think, or any changes you make. If you try this easy salsa recipe, please let me know! Leave a comment and rate it below. And if you’re a mango lover, this delicious salsa is a must! I can easily make a batch and eat it for lunch with my favorite tortilla chips. Share it with family, friends or enjoy all by yourself. Serve with a bowl of Black Beans or Refried Beans and Cilantro Lime Rice.Serve in this deconstructed Nacho Bowl.Top it on faux fish Grilled Baja Tofu Tacos or Vegan Black Bean Tacos.It’s great for meal bowls like this Cuban Black Bean + Mango Bowl or Vegan Burrito Bowl.One of my favorite ways to eat mango salsa is with tortilla chips!.Here are a few of my favorite ways to use this colorful salsa: Mango salsa is a combination of sweet, sour, spicy and savory and can be served as an appetizer, dip or part of a main meal. When ready to serve, let thaw in the refrigerator for 12 hours – 1 day, or on the counter for a few hours. Yes! You can safely store this salsa in the freezer for up to 2 months in freezer safe containers. Yes! To make this salsa recipe ahead of time, simply prepare as directed, and keep stored in the refrigerator for up to 3 – 4 days. This simple and colorful mango salsa is super easy to make It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Keep leftovers in the refrigerator for 3 – 4 days in a covered container. Serve mango salsa at room temperature or chilled.In a medium/large bowl, combine the mango, red pepper, onion, jalapeno and cilantro (shown above), add a pinch of salt and a big squeeze of lime. A few seeds from the jalapeno is ok, especially if you like a little extra heat. Finely dice the bell pepper, jalapeno, and onion.If you have never cut a mango before, here is a good resource with two easy methods to choose from: How to Cut a Mango If you’re intimidated by cutting mangos, don’t be because it’s really not that bad at all. Making mango salsa is so easy and only requires a few simple steps! Salt – just a healthy pinch will bring out all the flavors.Lime – balances the sweetness with its slight bitter and sour juices.Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction. Cilantro – this fresh herby green adds a punch of citrusy notes. In a blender (preferably) or food processor, combine everything but the olive oil.Jalapeno – lends a little spicy heat and color.Red onion – adds more color, crunch and mild onion flavor.Red bell pepper – adds color, texture and a bit more sweet, plus it’s loaded with healthy antioxidants.Mango – sweet and juicy, it’s the star of the recipe.But do feel free to adjust the ingredients by adding more or less of anything to suit your taste. This homemade mango salsa includes a wonderful combination of ingredients so don’t skimp on anything. This would be great on so many summery dishes – on top of grilled fish, on a salad topped with black beans or shrimp, in tacos, or just scooped up with chips.More Easy Snack Recipes Ingredients You’ll Need But Jack and I polished this off in one sitting on some tacos. My intention was for this salsa treatment to extend the peaches – they should last a few days longer in the fridge preserved in lime juice. So this time instead of eating all 12 peaches in (practically) one sitting, I chopped up the extras with some of my jalapeño bounty and made this peach salsa. That is until last week they sent me about 10 jalapeños. (I know, it’s rough… my life… they’re really awesome peaches too). This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit. Bring the mixture to a boil over medium-high heat, stirring occasionally. In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Whisk until blended, then pour it over the salad. If you’re using frozen fruit, no need to defrost or slice them before using. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. So when my bi-weekly Farmhouse Delivery started sending me 12 peaches at a time (for the last 3 bushels in a row) my summer “peach system” was, needless to say, wrecked. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs), radishes, and jalapeño. I’ll even stagger my peach buying… 2 one day, 2 a few days later, so that every few days (during peach season) I have a manageable amount of peaches to consume on that one day when they’re perfectly ripe. Usually I’m pretty disciplined about buying only a few peaches at a time.
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