This terrific mango salsa, adapted from “Baja! Cooking on the Edge,” by Deborah Schneider, teams beautifully with broiled chicken or fish, especially salmon. Schneider also suggests serving it over goat cheese on toasted bread.
It’s simple to make but it does depend on ripe, even slightly overripe, fruit. “If you can’t get great mangoes, try orange-fleshed Mexican papayas, peaches, apricots or nectarines–whatever is in season and flagrantly ripe,” she writes.
Mango salsa
Preparation time: 15 minutes
Standing time: 30 minutes
Yield: About 1 1/2 cups
1 large mango, pitted, diced
1/2 red onion, diced
1/2 jalapeno, minced
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons sugar
1 teaspoon each: finely chopped mint, white or white wine vinegar
1/2 teaspoon coarse salt
Combine all ingredients in large bowl; let stand at room temperature at least 30 minutes before serving.
Nutrition information per 1/4 cup:
20 calories, 3% of calories from fat, 0.1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0.2 g protein, 97 mg sodium, 0.5 g fiber
