Recipe: Mango Salsa

Mango salsa – this recipe is sweet, spicy, and just the right amount of tangy. You can use fresh mango, or frozen and decide on your spice level if you’ll be using serrano peppers or jalapeño peppers. Did you know that serrano peppers are 5 times hotter than the jalapeño pepper? Just a little tip in case you think you can handle the heat! Okay, let’s get cooking.

Ingredients

• 1 cucumber
• 2 serrano peppers (or jalapeño for a milder salsa)
• 12 chunks of mango (I used the frozen PC brand chunks)
• 1 tablespoon of lime juice
• salt to taste

First, lay out your frozen mango chunks and let them defrost for 10-15 minutes or so while you prep the cucumber and peppers. With the cucumber, deseed and then cut into tiny 1/4 inch pieces. Then, deseed the peppers and dice into tiny pieces. Add both the cucumber and peppers into a mixing bowl. Then, add the lime juice and salt to taste.

Next, cube up the mango chunks into 1/4 inch pieces and add to the bowl. Stir and add additional salt if needed. Chill and eat.

This fresh recipe is great for breakfast or a later brunch. Eat with homemade tortilla chips and corn fritters and you’ll have one delicious breakfast.

The mango salsa will keep in the fridge for 3-4 days, yet it’s best when fresh. It’s great with other dips and chips, on tacos and even with eggs and hash browns int he morning.

Overall, this sweet and heat filled salsa is just the thing your breakfast needs. It’ll spice things up and the freshness (even with frozen mango) is tough to beat.

Thanks so much for stopping by and I hope you have a great weekend filled with family time and good eats. See you again soon!