This week, we’re finishing up our month of dips and sauces with this mango salsa from Phoebe of Feed Me Phoebe. It’s light and fresh, and you can pair it with anything from chips to chicken to fish. Here’s how to mix up some of your own…
by Phoebe Lapine of Feed Me Phoebe
I’m not the biggest fan of fruit in savory dishes. But the exception to the rule is mango, which has a great meaty texture and lovely tartness even when ripe. Despite my love for mango salsa, for years I was deterred from making it a regular on my Cinco de Mayo table because of how annoying mangoes can be to peel. I’ve since figured out a great system that won’t result in the mango careening out of your hands like a slippery fish and landing in a sticky puddle on the floor.
Make sure you choose a mango that’s begun turning from green to a reddish-orange hue. This will ensure that the flesh is sweet enough to stand up to all the lime juice, jalapeño and garlic that you’re tossing it with. This salsa is best made a day in advance so there’s time for all those great sweet, sour and spicy flavors to meld. Make it for your next party as a dip, or whip up a batch just to keep in your fridge and put on just about everything.
Recipe: Spicy Mango Salsa
Makes 4-8 appetizer servings
2 medium ripe mangoes
1 jalapeno, seeds and ribs removed, minced
1 large garlic clove, minced
2 tbsp. minced shallot
2 tbsp. chopped cilantro
¼ cup lime juice
1 tsp. sea salt
Cut the top and bottom off each mango. Stand it up on the fatter cut side. Peel the mango with a chef’s knife, running it along the edges and turning the fruit clockwise until all the skin is removed. Remove the flesh on either side of the oblong pit and trim away any remaining pieces. Cut the mango into a fine dice and add to a medium mixing bowl. (See photos below.)
Toss the mango together with the jalapeno, garlic, shallot, cilantro, lime juice and salt. Let the mixture stand for at least 10 minutes, tossing occasionally, or overnight.
Taste for seasoning and serve alongside tortilla chips as a dip or fish tacos as a garnish.
Thank you so much, Phoebe!