This fresh mango dip covers all of the bases. The jalapeno adds a forceful kick while the sweet fruit refreshes and cools your mouth back down.
Just make sure to start off with nicely ripened fruit, and this recipe will never fail you.
Serve it with chips, atop tacos, alongside fish, or even on its own. It’ll add a burst of flavor to whatever you pair it with.
Go ahead and eat the whole bowl in one sitting, if you please. I promise not to tell, so long as you don’t tell on me…
Cooking by the Numbers…
Step One – Dice & Mix
Cut your mango, cucumber, tomato, jalapeno, and onion into small cubes and mix together in a medium-sized bowl. Add your chopped cilantro.
An easy way to peel and dice your mango is to first cut off large sections around the core. Then place the rim of a drinking glass between the skin and the flesh, and scoop the flesh away from the peel. It will slide off really easily without wasting a bite of that treasured fruit.
Once you’ve mixed your produce together, drizzle with lime juice and olive oil right away to prevent oxidization (the process that turns your beautiful fruits brown).
Step Two – Season
Season with salt and freshly ground black pepper. Do not underestimate the importance of this step! The right balance of salt and pepper can make or break any good dish.
Once you’ve got the right balance of seasoning, give it a final stir to make sure the ingredients are well mixed.
Step Three – Cover & Chill
Place the salsa in an air-tight container, or cover your glass dish with plastic wrap. Let it chill in the refrigerator until you are ready to serve. The longer it sits, the spicier and more flavorful it will become.
I shamelessly ate this salsa on its own as my entire lunch one day. Though my mouth sure burned, it was well worth it. Give it a try today.
For another tasty, tangy mango treat that’s more on the sweet side, try my recipe for Mango Tequila Sorbet.
What’s your favorite way to serve up this salsa? Let me know in the comments!
Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Kendall Vanderslice
Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.