Summer Mango Salsa
You know those recipes that you could eat every day? One of those you could eat at any meal? This Summer Mango Salsa is one of those recipes.
It’s so incredibly easy to throw together, simple whole ingredients, and absolutely delicious. Highlighting some of the best summer produce, it’s perfect to bring to summer gatherings, potlucks, and to keep in your fridge to add to any meal or have as a snack. I like to make several hours or even the day before I plan to eat or serve it so the flavors really meld together and intensify.
PS. I love eating with Siete grain-free tortilla chips.
Ingredient highlights of this salsa:
- Fruits and veggies. Eating the rainbow of whole plant foods is crucial to supporting optimal health, and this salsa hits just about every one. Not only do they provide an array of vitamins (C, A, folate, etc.), minerals (potassium, magnesium, etc.), and phytonutrients (lycopene, quercetin, etc.) they also provide the food for our gut microbiome thanks to their fiber, and have a high water content so they support hydration.
- Cilantro. Not only is cilantro packed with flavor and aroma thanks to the phytonutrient group known as terpenes, its phytonutrients help support the detoxification system and have anti-cancerous/inflammatory/fungal properties. Tips: cilantro pairs especially great with Mexican and Thai foods, and is best stored like a bouquet of flowers in a glass jar or cup with shallow water and kept in the fridge.
One of those recipes you could eat every day – on tacos, salads, mixed with chickpeas to make a heartier salad, or with chips of course. Incredibly easy to throw together, simple whole ingredients, and absolutely delicious.
- Ripe tomatoes
- Ripe mango
- Red or yellow bell pepper
- English or Persian cucumber
- Red onion
- Bunch fresh cilantro
- Jalapeños, as desired
- Limes
- Pinch sea salt
- Freshly ground black pepper
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Dice the first five ingredients to roughly the same size and add to a mixing bowl. Use as much of each ingredient as you like. I typically do equal amounts tomatoes and mango with less of the pepper, cucumber, and onion. If unsure what you like, start with less and add more after mixing and tasting.
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Chop as much cilantro as you like (I usually use one bunch for a large bowl) and mix with the other ingredients.
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Mince jalapeño or other spicy pepper if you want your salsa to have a kick of spice. Again, use to taste so start small and add more after tasting.
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Juice enough limes to reach how tangy you like your salsa. How many you use will vary based on how juicy the limes are and how big the batch of salsa is. I generally start with two and add more if necessary after tasting.
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Mix everything together with the salt and pepper. Taste. Assess flavor composition – sweet, sour, spice, etc. Adjust by adding more of the main ingredients like mango, more lime, or jalapeño if needed. The flavors with intensify and meld together as it sits, so I prefer to make the day before (or at least 3-4 hours) and taste the following day before adjusting.
Mince jalapeño or other spicy pepper if you want your salsa to have a kick of spice. Again, use to taste so start small and add more after tasting. If you’ve never worked with fresh hot peppers, I highly recommend using a glove when handling hot peppers and washing your knife and cutting board very well. I’ve experienced the pain of not doing so and rubbing my eye an hour later.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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