The summer months are upon us and what better way to take advantage of the thrilling weather than by making salsa. A salsa is an extremely versatile recipe, it can be a dip, sauce or even just a topping for other recipes. Recipes For Mango Salsa – How To Make A Sweet And Spicy Mango Salsa is the perfect combo of sweet fruitiness and fiery spice.
So what exactly is a salsa?
A salsa is a blend of various ingredients with the basic variables being onion, tomato and chilli pepper. Some salsas have these three ingredients plus some extra flavours such as garlic and ginger. The type of salsa you make is up to your own style. The sweetness of mango adds a great flavour to the salsa and gives it a more exotic flair. This mango salsa recipe is simple and easy to make. It takes only 15 minutes to prepare the ingredients.
How to Choose the Best Mangoes for Salsa
There are two types of mangoes for eating or for salsa. One is the yellow mango and the other is the green mango. The yellow mango has a more sweet flavour and can be eaten raw, but it also goes well with recipes that include alcohol such as sangria. It has a very thin skin, which makes it perfect to make in no-cooking salsas like this mango salsa. The green mango has been referred to as up-and-coming in today’s market.
How Long Is Mango Salsa Good For?
The mango salsa lasts for about two weeks when it is kept in a glass container in the refrigerator. It lasts longer than that if frozen. I recommend using freezer bags to freeze it in. So when you want to enjoy it again you can just thaw it out and eat!
How to Cut a Mango for salsa
Yellow mango: First get the mango in your hand and make sure it is firm to the touch. Now, hold the mango firmly at the bottom with one hand, then using your other hand pull off the skin with a peeler. The skin looks like a long apron. After removing all of the skin you can cut it into slices or cubes depending on how you might want to use it.
Green mango: First get the mango in your hand and make sure it is firm to the touch. Now, hold the mango firmly at the bottom with one hand, then using your other hand pull off the skin with a peeler. The skin looks like a long apron. After removing all of the skin you can cut it into slices or cubes depending on how you might want to use it.
The secret to this mango salsa is to use good quality ingredients. This mango salsa recipe only uses three main ingredients: mangoes, red onion, and chilli peppers. The key is to finely chop the ingredients and mix them all together. The smallest ingredient, the chilli peppers, can make or break a salsa. Use a jalapeno pepper for this recipe for a good balance of spicy hotness.
How to Freeze Salsa
Since salsa lasts for a long time without much damage, there’s no reason not to make extra and freeze the surplus. Here’s how to do it:
First, if you are making a cooked salsa, cook it completely before freezing.
spoon the salsa into freezer bags, filling each one about halfway. Press the air out of each bag and seal tightly. You can store the bags in your freezer for up to three months.
To thaw: To heat the salsa in a microwave, place frozen salsa in a microwave-safe dish and cover with a lid or some plastic wrap. Microwave on high setting for 2 minutes. Stir gently, then microwave on high setting for 2 more minutes.
How To Make A Sweet And Spicy Mango Salsa
Serving Size – 2/3 cup of salsa Calories – 68 calories Total Fat – 1 gm Saturated Fat – 0 gm
Carbohydrates – 15 gm Fiber – 2gms Protein-1gm
1 cup of chopped mango pieces
1 large tomato chopped into bite size pieces
2 tablespoon of chopped red onion (optional)
1/4 cup of cilantro chopped fine (optional)
2 teaspoons of salt or to taste (optional)
Salt to taste
Add the mango, tomato, onion and cilantro in a mixing bowl. Mix well. Add the salt, paprika and chilli powder to the salsa and mix again. Serve with your favorite Mexican food or on its own.
Note: To make this salsa recipe gluten free replace the corn tortillas with corn chips or tortilla chips.
Tips For Mango Salsa:
Use any type of fresh mango that is available in the season. If the mangoes are too sour then add extra lime juice and mix well. You can also toss in a couple of sliced jalapeno peppers if you like your salsa hot.
If you have leftover salsa, keep in a glass jar and add a little bit of lime juice to it and keep it fresh for your next batch.
You can keep the mango salsa for two weeks if refrigerated.
A good quality Salsa recipe is one that is made with care, cleanliness and good ingredients!
The sweetness of the mango gives this salsa a nice kick.
What to Serve with Mango Salsa
Serve this mango salsa on its own, with tortilla chips.
Try this mango salsa recipe as a dip for chips or nachos.
Serve in a bowl with tortilla chips and guacamole.
Top pizza with salsa and cheese. Add sour cream if you like to make it creamy.
How to store mango salsa?
Store this mango salsa in an airtight container in the refrigerator for a few days.
Peach Salsa: Replace the mango with 2 peach halves and follow the same instructions. Change the type of chilli powder to suit your taste.
Pineapple Salsa: If you prefer a sweeter salsa, replace the mango with 1 pine pineapple tidbit and follow the same instructions. Once again, change the type of chilli powder to suit your taste.
Tropical Salsa: Replace the mango with 2 tablespoons of chopped pineapple and follow the same instructions.
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If you love salsa this is a great recipe to try. This salsa recipe can also be used as a base for other types of salsa. The basic ingredients of mango, chilli powder and onion are easily changed to make a new salsa. You can use a pineapple tidbit or some pineapple juice concentrate instead of mango. You can also use lime juice and orange juice concentrate instead of lemon juice concentrate in the recipe.
If you love spicy food you can always add a couple of chopped jalapeno peppers and mix them in the salsa.