This Mango Salsa is refreshingly light and goes great with chips or crackers. Full of bright colors and bursts of flavor, it’s perfect for a summer barbecue. This is a sponsored post on behalf of Cheddar’s Scratch Kitchen.
Summer is winding down and I am trying to squeeze out every last bit of fun in the sun before the busyness of the school year starts back up. We have enjoyed sleeping in (and staying up too late), picking sweet summer blueberries of the vine, and even a quick little vacay down to Waco.
We might not have made it to any beach destinations but it was fun exploring a little more of our home state. If you don’t have any exotic vacations planned either, don’t fret, you don’t have to renew your passport this summer to have a taste of the tropics!
Cheddar’s Scratch Kitchen serves up hand-crafted drinks and scratch-made goodness all summer long to make your favorite neighborhood spot feel like the beach.
This July, visit Cheddar’s for a beachy, hand-crafted island favorite. With a wide array of tropical-inspired drinks and dishes, there is something for everyone! Download their Passport to Summer and take a tour around the menu with some favorites.
Hand-crafted island favorites like:
- Maui Margarita
- Presidente Sangria
- Island Tiki
- Cheddar’s Pina Colada
- Cheddar’s Painkiller (one of my favs!)
Tropical-inspired menu items:
- Sweet Heat Chicken & Shrimp
- Grilled Tilapia and Shrimp with Mango Salsa
This Mango Salsa was inspired by one of my favorite dishes at Cheddar’s. It just screams “sunny day” to me with all of the beautiful, bright colors. It’s so light and refreshing, and you can easily adjust the heat up or down to your taste.
Stop by your local Cheddar’s Scratch Kitchen to try their version for yourself. Enter below for your chance to win a $100 gift card to CSK.
This Mango Salsa is refreshingly light and goes great with chips or crackers. Full of bright colors and bursts of flavor, it's perfect for a summer barbecue.
- 1 mango
- 1/4 red onion
- 1 Jalapeno
- 2 tbsp red pepper diced
- 2 tbsp cilantro
- Squeeze of 1/2 lime
- Salt and Pepper to taste
Peel and chop the mango into small cubes.
Finely dice the red onion, Jalapeno, and red pepper.
Roughly chop the cilantro and add all the above ingredients to a medium bowl.
Squeeze half of one lime into the bowl, season with salt and pepper, and toss well.
You may devein and remove the seeds from the peppers or leave them as desired.