In Mexico, people love to pair fresh and juicy fruits with lime juice, salt and chili peppers. This mango salsa is a spin on that idea. A few days ago at the grocery store, the produce manager insisted that Patricia Jinich try Kent mangoes as he was out of the champagne mangoes she usually buys. She loved the result: incredible flavor and a firm consistency, perfect for a chunky salsa with an irresistible bite.
The salsa's sweet, sour and spicy flavors make it a great match for seafood. Try it with grilled salmon, mahi-mahi, red snapper or any other fresh fish you find, as well as with shrimp, lobster or crab cakes. If you find tilapia, season it with salt and pepper, and quickly sear it; heat some corn tortillas and spoon some of the fish and mango salsa into the tortillas for tasty tacos. White, brown or wild rice are great matches for the salsa because it is so juicy.
As for meats, try those that like the company of sweet-and-sour sauces, such as duck, quail, venison, pork tenderloin and some smoked sausages. And, of course, this salsa is great on its own as an appetizer.
Make Ahead: The salsa can be refrigerated in an airtight container for up to 1 week.
Servings: 4.5 cups
- 1/2 medium red onion, cut into very thin slivers (1/3 cup)
- Juice from 2 limes (4 tablespoons)
- 2 1/2 pounds ripe mangoes (about 4), peeled and cut into large dice
- 1 large jalapeño pepper, stemmed, seeded and finely chopped (about 2 tablespoons, or more to taste)
- Leaves from 4 stems cilantro, finely chopped (3 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon kosher, coarse or sea salt, or more to taste
Combine the onion and lime juice in a mixing bowl; toss to coat and let sit for 10 minutes.
Combine the mango, jalapeno, cilantro, oil and salt in a separate mixing bowl. Add the onion-lime juice mixture when it's ready and toss to mix well. Taste and add salt or jalapeno as needed.
From Patricia Jinich, chef at the Mexican Cultural Institute. Her Web site is www.patismexicantable.com.
Tested by Kathleen Hom.
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