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.
I had big plans to photograph several new recipes yesterday during nap time because I knew it was going to be raining for the next week or so here in Texas. Unfortunately, this is the only one I was able to sneak in between feeding Ian. I’ve never been a fan of rain, but after becoming a mother and a food blogger, I loathe the rain.
My favorite is when people try to tell me, “Oh, but we need it!” I get that. On someone logical, rational, I-want-to-live-level I understand. But please don’t try to explain that to me when I’m carrying a 40lb infant carrier + a 40lb squirmy toddler + an additional 472894567lbs of stuff to and from the car. Or when I have eight muddy paws to deal with. Or recipes to shoot and nothing but gloomy grey skies.
At the end of the day though I am thankful for the rain. Literally at the end… when I don’t have to be outside in it anymore. Ha.
I’m glad I was able to squeeze these pics in at least. This Mango Salsa 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. It’s the perfect addition to a summer barbecue or potluck!
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.