Sunday, April 29, 2012

Mango Cilantro Salsa

This recipe was born out of necessity: I had planned to make a strawberry cilantro salsa to go with the Slow Cooker Chicken Fajitas from a previous post. But alas - the strawberries in my fridge had gone bad, and were beginning to mold! Thankfully, mangoes were 58 cents at Jewel that day, and a little improvisation gave birth to this yummy topping, which sports a nice blend of sweet, spicy, tangy, and salty flavors.


  • Flesh of 1 large, ripe mango, coarsely chopped
  • 1/2 red or green bell pepper, chopped
  • 1 green onion, diced
  • 2 tablespoons fresh cilantro, finely diced
  • 1 fresh jalapeño, with seeds removed, finely diced
  • Juice of 1 fresh lime (approx 2 tbsp)
  • 1 tbsp lemon juice
  • Salt


  1. In a medium sized bowl, combine mango, pepper, green onion, cilantro,  jalapeño, lime juice, lemon juice, and a generous pinch of salt. Mix well.
  2. Cover with Saran wrap and refrigerate for at least 30 minutes before serving. (Will keep up to 48 hours in the fridge).
And that's it!


The cornucopia of flavors in this simple salsa balanced the umami and spice of the chicken fajitas very nicely. And the chilled salsa was a nice contrast to the warm meat, just out of the slow cooker. I wouldn't change a thing, except that if I were making this to consume with chips instead of using them as a topping, I cut the mango and pepper small enough to be easily scoop-able. As it was, there was no salsa left over after dinner anyway!

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