Summer Salsa Simplicity
Looking for a simple refreshing summer salsa? This is it! Take advantage of mango season and prepare this raw mango salsa. We like to serve it with a vegetable platter or cocktail shrimp. It’s really great with crunchy jicama. We recommend it for cold dishes that needs some kick. Sharp serrano chile and the tangy lime provide counterbalance for the sweet mango. An uncooked salsa that couldn’t be easier to prepare.
Look for Ripe Mangos
Choose just ripe mangos for this salsa. Give them a gentle squeeze and if they give a little they are ripe. If they are hard when you give them a squeeze they are not ripe and if they are mushy they are too ripe. Any variety of mango works well for this recipe. We used the Tommy Atkins variety which is common in Mexico.
Adjust the Heat of the Salsa
We prepare this salsa with 1 whole serrano chile, seeds and all which gives it a nice kick. You can reduce the heat by removing the seeds. If you only want a hint of chile heat remove the seeds and use only 1/2 of the chile.
Make it Kid Friendly
You can easily turn this into a kid friendly salsa by omitting the chile. The lime juice give the mango just enough tang. Kids love dipping vegetables into the sweet salsa. It’s like you magically changed veggie sticks into candy, except this is guilt free “candy.”
Raw Mango Salsa
Prep
Total
Yield 8 servings
Simple, refreshing raw mango salsa that is great as a vegetable dip or with cocktail shrimp. Sharp serrano chile and the tangy lime provide counterbalance for the sweet mango.
Ingredients
- 2 mangos
- 1 serrano chile (remove the seeds if you want a milder salsa)
- 1 Mexican lime
- 1/4 cup water
- 1 tsp salt
Instructions
- Wash the mangos well.
- Remove the meat of the mango (see tutorial below). Discard the pit and skin.
- Add the mango, serrano chile, salt, water and the juice from the lime to your blender.
- Blend until smooth. If the salsa is too thick add 1 tablespoon of water at a time until you reach the desired consistency.
Notes
How to Serve
- This salsa is best served immediately. It will keep in the refrigerator for two days but the flavors and texture are best when it is served fresh.
- Serve with a veggie platter or cocktail shrimp.
- It is also great on spring rolls.
- It's great dip for serving at parties.
- Kids love it too.
Substitutions
- You can substitute jalapeños for the serrano chile. Jalapeños are milder.
Variation
- Add a couple of strawberries when you blend to make strawberry mango salsa.
Courses Salsa
Cuisine Mexican
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 54 | ||
% Daily Value | ||
Sodium 487 mg | 20% | |
Total Carbohydrates 14 g | 5% | |
Sugars 12 g | ||
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Let us know what you think of this recipe in the comments below. Provecho!
How to Cut a Mango
Mangos are not the easiest fruit to get the meat from. They have a large pit in the middle that’s difficult to cut around. This isn’t the prettiest way to cut up a mango but it is the way that allows you to get the most fruit. Since the mango will be blended we don’t need to worry about pretty.
Lengthwise, cut off 1 side of the mango. Scoop the flesh out of the skin with a tablespoon. Do the same to the other side of the mango. Be careful when you cut. Mangos tend to be slippery.
After you have cut off both sides of the mango you are left with the pit that still has some meat on it. Use a paring knife the cut the remaining fruit off of the pit. Discard the skin and the pit.
Enjoy Your Salsa
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