It will last in the fridge for up to a few days, if it's not eaten by then! This mango salsa is of course wonderful with tortilla chips, and it’s also amazing on a salad, burrito, taco, enchiladas - anything you'd like. While the salsa is so deliciously fresh-tasting immediately after it's made, it's even better if it has time to sit in the fridge for an hour or overnight so that the flavors can combine well. Then, it's just a matter of combining them and your salsa is ready! It really only takes about 10 minutes to chop the ingredients. I love using the lime zest, which brings out more lime flavor, but that's totally optional. The acid in the lime is important to enhance the flavors and bring them all together, and prevents the need for adding salt. Red onion is nice as a substitution or addition. Scallions (aka green onions) or spring onions add balance and depth without the flavor-attack that garlic or yellow onion would likely bring. Jalapeño can be substituted with a milder green pepper, such as shishito, in a pinch. The variety typically found at most stores here in the US is the large red with green and yellow accents called Tommy Atkins. The smaller Champagne mango (aka Ataulfos) can be used instead it tends to be sweeter, while the Tommy Atkins provides more quantity - see which you prefer using. If you want to go with sweet cherry tomatoes, look for sungolds. Use any cherry tomatoes note, a red or indigo variety will give it a different look than a golden variety, and each provides a different flavor profile, too. The cherry tomatoes provide acid along with a slight sweetness that plays well with the peppery jalapeño and much sweeter mango. While there are few ingredients in this recipe, each plays an important role. This recipe requires no salt, oil, or added sugar - and they aren’t missed! Store-bought mango salsa can be pretty flavorless while being way too sugary-sweet. Go ahead, triple the recipe so the whole family can eat it for a few days straight! While it is rare that we have any left over because it's such a crowd pleaser, it's a salsa that will keep for a few days in the fridge. Once you prep the five ingredients, you're done! It is absolutely worthwhile to take that 10 minutes. It's so quick and easy, it doesn't feel like a big deal to add it to the task of making dinner. The recipe only involves five whole-food ingredients - all produce. This combination of fresh ingredients is so hard to resist! Recipes that pair well with this tropical goodness.My daughter and I came up with this dip/salsa to help her Spanish class celebrate Cinco de Mayo. This recipe is vegan, salt-free, refined sugar-free, oil-free, and satisfies a whole food plant-based lifestyle. The combination of flavors is sublime! Beautiful as a salad or main dish topping as well as a dip. With just 5 ingredients, this mango salsa recipe packs a bold, tasty punch. Once you try this quick and easy mango jalapeño dip (aka salsa), you may not buy store-bought again.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |