I must start by sharing the story behind my inspiration for this mango salsa recipe. My 9-year-old loves mangoes like you wouldn’t believe. They are definitely her all time favorite fruit. So whenever she’s asked, “What’s your favorite food?” she quickly responds with “Mango.”
Well, when I recently spoke to a group of parents at a DC school (about our real food journey), this same daughter tagged along on the trip and agreed to sit quietly and watch the presentation like a big girl. But as my presentation started to come to a close, she could no longer contain her desire to get up on stage with me (she’s clearly not my shy one!). Each time I said, “Are there any more questions?” she eagerly raised her hand in the front row hoping I would call on her (I must admit, it was cute). So when someone finally gave in and handed her the microphone, she wasted no time at all and said to this group of 100 (or so) adults, “Maybe all the people want to know what I think about real food?” (!!) I promise I did not put her up to this!
In no time at all she was up on stage with me answering people’s questions. One of the first questions they asked was a slight deviation from, “What’s your favorite food?” and was instead, “What’s your favorite food that your mom makes?” She was a little thrown off by this because obviously I don’t make mangoes, so her standard answer wouldn’t work. She instead said, “Mango salsa” (something I’ve probably made for her once or twice in her short life). In my head I was thinking, “Wow, really? That’s news to me. Maybe I should make mango salsa more often! LOL.”
So, just in time for Cinco de Mayo, I am excited to share a super simple and delicious mango salsa recipe inspired by my daughter!
But, before we get into how to make this dish, let’s discuss how exactly to cut a mango in the first place. I honestly avoided mangoes for years because I had no idea what to do with them, but now that I’ve figured it out (and introduced them to my mango-loving daughter) there is no going back. So here’s what I do…
How I Cut A Mango
- First, peel the skin off the outside of a ripe (slightly soft) mango with a carrot peeler.
- Second, position the mango upright and slice right down the middle with one of these handy, dandy tools (pictured).
- Third, lay the two pieces without the seed flat on a cutting board and dice away.
- Fourth, and never forget this step, pick up the seed and nibble off the bits that stayed intact!
I am not saying this is the “right” way, but this is my way. How do you cut a mango?
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Mango Salsa
Ingredients
- 1 mango peeled and cut into a small dice (pit removed)
- 1/4 cup cilantro fresh, sliced
- 2 tablespoons lime juice fresh
- 2 tablespoons red onion diced
- jalapeño diced, amount to taste (optional)
Instructions
- Combine all ingredients in a medium bowl and serve with your favorite Mexican dish!
Notes
Nutrition Facts
this sounds delicious! but I cut mangoes a little differently. I don’t have one of those cool cutters but I basically cut it the same way as the picture shows with the peel intact. Then I cut down and across into the flesh of the mango without cutting the peel (so it looks like a bunch of little mango squares) and scoop it out of the peel with a spoon (like I would with an avocado) and the little square cut pieces fall out. I never eat the remains around the pit because I get too many strings caught in my teeth :( its so sad to waste those last little bits though.
I am making Cuban black bean soup tomorrow (Pioneer Woman Recipe) and wanted to make some mango salsa to go with the tortilla chips I plan on serving with the soup. I did a recipe search and whenever I see 100 Days pop up on the Google search I check it out knowing all the ingredients will be good and no need to modify it to real food ingredients myself as is usually the case. Thanks for another great recipe, I pinned it and am sure we will all love it.
The recipe is great. Can I share how I cut up a mango? First I peel it, then holding it over the sink, I score it with a sharp knife from top to bottom in about half inch strips right down to the seed. Then I turn it and score it all around the same way. You end up with little blocks which I then cut off the seed over a bowl, and voila! Already diced chunks for salsa or chutney or just to eat. Messy,but easy.
Can this be made ahead of time and then frozen?
Hmmm. I have not tried freezing salsa. I worry a bit about the consistency you might end up with. ~Amy