I love basically anything with mangos. Last week I was scrolling the internet for creative ideas for mangos and came across a recipe for fresh mango, lime salsa.
I was so intrigued and it looked so beautiful that I decided I have to try it. Its chock full of wonderful veggies, mangoes and topped off with a bright splash of refreshing lime vinegrette.
I didn’t actually use that recipe though. Oh, it gave me an idea of what I want but like usual, I decided that I’d create my own flair and sort of combined two recipes to make one.
I apologize in advance if you are a person who likes everything measured perfectly and leaves no guesses. I am not that kind of cook so sometimes my recipes won’t be exact amounts. This one is no exception. I will try to get it as close as possible to how I did it. Use your own judgement in getting the right amount if you prefer.
This dip is excellent with crackers, tortilla or corn chips. It is best when eaten fresh but will keep for a day or two in the fridge.
And one more tip for you: if you’ve never diced a mango before, look up some techniques on the internet. I did that before I started making this and it really helped in dicing it up without making a huge mess!
Fresh Mango Salsa
Ingredients
Salsa Mix
- Tomatoes
- Mangoes
- Cucumbers
- Sweet Peppers
- Black Beans
- Green Onions
- Cilantro
Dressing
- White Vinegar
- Lime Juice
- Salt
- Cayenne Pepper
Instructions
Dice equal amounts of tomatoes, mangos, cucumbers, and sweet peppers. Add about 2-3 green onions, finely chopped. Chop up a generous amount of fresh cilantro and add it to your mix. Add about 1 can black beans, rinsed and drained.
Using a spatula or wooden spoon, gently toss all the vegetables and fruit in a medium bowl until mixed.
For the dressing, add into the bowl a splash of white vinegar, a dash of salt, a few generous splashes of organic lime juice, and a tiny amount of cayenne pepper. Also Also squeeze out the remaining juice from your mango peels. Gently mix everything together. Serve immediately for best taste.