Mango Salsa Salad

This recipe was born from the need for something to go with fish. I grew up with a mango tree in my backyard and always had extra mangos, and absolutely love them. So this Mango Salsa Salad was something that came to me easily.

What’s nice about mangos is that they tend to be a bit less expensive than other fruit and they are very versatile with regard to what they pair well with. They are fruity but not too sweet and go really well with fish, chicken, beef or just a bag of tortilla chips.

Chopping the Ingredients

The fresh ingredients in this salsa deliver bright flavor. Peel the mango with a paring knife and then dice it using a 6″ Vegetable Knife.

The Trimmer is a great tomato knife. So use that to dice the tomato for the salsa.

If you want less water in the salsa, after cutting the tomato in half, remove the seeds before dicing.

For the jalapeño, the 4″ Gourmet Paring Knife is a good choice. Before cutting consider using food-safe gloves to prevent the irritating compound from the peppers from getting on your hands. If not using gloves, just be sure to thoroughly wash your hands after cutting.

Trim off the stem, cut the jalapeño in half, remove the seeds, slice into strips and then rotate to mince.

To dice the red onion, and to mince the roasted garlic and cilantro, the 7-5/8″ Petite Chef would work well.

Making the Salsa

Once everything is cut up, this Mango Salsa Salad comes together quickly. Toss all the prepared ingredients together, add fresh lime juice, salt, pepper and cumin, and you’re done.

While I really enjoy mangos and think that it works well with this recipe, you can substitute them with pineapples, plums or anything tropical. Really, any kind of fruit will work with the aromatics, as the basic flavors of the garlic and herbs will stay the same. The object is to make it both sweet and savory.