Mango Lime Salsa

If you haven’t had fresh Mango Lime Salsa yet this summer, this is the time! I had forgotten how much I love the combination of these flavors. So light, bright, and refreshing. So next time you are planning your menu and making a grocery list, add the ingredients for this recipe. There’s something about this fresh Mango Lime Salsa that feels a little out of the ordinary and makes dinnertime a little more exciting!

Do you feel intimidated by all the chopping that goes into making homemade salsa? Here’s a little tip: If you set up a little prep station for yourself with a good sharp knife, a stable cutting board, and a bowl for scraps, you’ll get into a good rhythm and might even find all the chopping to be therapeutic.

If you aren’t sure how to cut a fresh mango, this is a really great method. Just remember that there is an “invisible” oblong-shaped pit that runs down the center of the mango. So the edible parts are the “cheeks” that you cut off the two sides of the pit. You can make your crosscuts closer together for smaller pieces of mango. I find that when I cut everything into very small pieces, it is easier to scoop up with the chips.

Spend a little time on your chop therapy, and before you know it, you’ll be staring at a beautifully colored bowl of mango, red onion, jalapeño, peppers, and cilantro. Definitely a party in a bowl! Squeeze some fresh lime juice all over, and you are done! Of course, it goes well with chips, but you can also use it as a topping for tacos or taco salad. This avocado mango salsa is my favorite to pair with salmon.

I’ll be sharing a delicious chicken taco recipe that pairs so well with this Mango Lime Salsa next week, so be very excited about that. Good things are on the way… Happy chopping!

Print