The co-author of my last book, Mairlyn Smith, was the first person to introduce me to mango salsa. Since then I have become a huge fan!!! It is truly one of my favourite meal accompaniments. I love it served over grilled fish, especially salmon. It goes great with grilled chicken too. Here is another version that I love. Try it this week. You’ll be so glad you did!
Serves 4 (makes 2 cups/500 mL)
1 large mango (about 1 ½ cups/375 mL), diced
2 small, sweet cocktail tomatoes (about ½ cup/125 mL), diced and drained of juice
¼ cup (60 mL) red onion, finely diced
1 jalapeño pepper, finely diced
2 tbsp (30 mL) fresh cilantro, chopped
2 tbsp (30 mL) fresh, lime juice
1 tbsp (15 mL) balsamic vinegar
- Put diced mango, tomato, red onion, and jalapeño pepper in a small to medium size bowl. Add fresh cilantro, lime juice and balsamic vinegar and stir until combined. Let sit for at least ½ hour before serving.
P.S. Serve this salsa with my recipe for Maple Grilled Salmon with Cumin and Lime. Your guests will love you for it!!!
Nutrition Information (per ½ cup/125mL serving): 64 calories, .5 g fat, 0 g saturated fat, 16 g carbohydrates, 14 g sugars, 2 g fibre, 1 g protein, 2 mg sodium