Fresh Mango Salsa… For Artful Plates!

mango salsa

Today’s quickie  & gorgeous energy food is a salsa so teeming with vibrance that it leaps off the plate.

Brighten up salads, mix with black beans  (or soaked & cooked white beans, if you are on the Specific Carbohydrate Diet) to make a full-fledged meal salad, or pile on grilled chicken, seared scallops, or whatever your bright color loving heart desires! 

My sister made a peach salsa with grilled chicken for me last week that may have used the only peach in season. Here in LA, we have great mangos at the moment, but you can use nectarines or peaches for this depending on where you are and when you are looking to whip up a do-it-all fruit-based salsa.

mango salsa

Nicole’s Simple Mango Salsa (makes a giant Mason Jar filled to the brim)

  • 2 ripe mango (still firm but ripe is best to have the salsa hold its shape)
  • Half a red onion
  • Juice of one lemon
  • About two cups cherry tomatoes or several vine-ripened medium size tomatoes
  • An orange habanero, seeded and chopped finely.  (*do not touch your eyes or anything else before washing your hands many many times after touching this hot pepper!)
  • One yellow, orange or red pepper.
  • One ripe avacado (still firm is best, like the mango)
  • Salt & pepper to taste.
  • 1/4 tsp cumin

Chop up everything as coarsely or finely as you prefer.  If you want to add beans, mix them in at the end, and finish with lemon juice, salt and pepper to taste, and the bit of cumin.

Let this sit in the refrigerator for at least several hours to develop more heat from the peppers and more commingled flavor. Stir well before serving.

Artfulness, bright flavor with the sour and fresh notes of Spring to wake up your plate!  xoxo Dana

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