Mango Salsa
One of my favorite things to do is entertaining. I love to share my food with friends and family, and what better way to do that then to set out for a sunset cruise. A cocktail and a bunch of delicious appetizers is the perfect combination.
This is a salsa that combines the sweet flavor of mango with some local cucumbers and a nice kick of spices. It's great as a dip or served on top of a piece of grilled fish. Make it a head a day before or serve it up fresh, it will be a crowd pleaser.
Ingredients:
1 mango ripe but not soft cubed 1 1/2 cups
1/2 cucumber cubed 3/4 cup
1/2 small jalapeno 1 tablespoon rib and seeds removed
1/4 cup red onion chopped
1/4 cup chopped fresh cilantro
1 lime juiced
1 tablespoon olive oil
1 teaspoon Ancho chili powder
Salt & pepper
Prepping the Mango:
Choose a mango that is ripe and slightly firm to the touch, not too soft. Peel the skin off the mango.
Cut down the sides on an angle making wedges, staying as close to the pit as possible.
The two large sections cut in half length wise so that your cubes end up square.
The pit of the mango is flat on two sides and an oval shape, so you want to cut as close to the pit as possible on each flat side of the pit.
This is what you will end up with when you are done. There's a lot of fruit still on the pit, so enjoy that or share it with someone special.
Use my Great Find #3 The Vidalia Chop Wizard with the larger 1/2" squares.
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Prepping the Cucumber & Red Onion:
Peel the cucumber, and with a small spoon scoop out the seeds.
Use the smaller 1/4" blade of the Vidalia Chop Wizard. To make a smaller cube.
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Cut the half into four quarters.
Slice the red onion into 1/4" thick slices, and use the 1/4" cube blade.
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Prepping the Jalapeno:
Cut the jalapeno in half, and with a pairing knife cut out the center rib, and the seeds,
Slice the ribbed and seeded jalapeno in thin strips, then turn and cut them the other way into as small cubes as possible.
Wash you hands, and don't rub your eyes, the oil from the jalapeno on your fingers will burn.
