I love a medley of flavour and this salsa is a spectacular combination of heat from the hot green pappers from my kitchen garden, the sweetness of juicy ripe Mangoes and the crisp, very mild onion flavour of the shiny purple skin and red-tinged fleshed red onion.
In our house our family has a bit of a history with Mangoes. When my daughter was just a baby (she is 17 now) and we were introducing her to different foods I decided to try her on some juicy Mango puree. Of course it was a hit and she couldn’t get enough. Also at that time my husband was starting up his own business as a graphic designer and we were brain storming for a catchy name. Nothing we thought of really struck a high point they were all boring and lack lustre. One day as I prepared another batch of puree for my little fledgling my husband said, “That’s it! Mango Advertising and Design”. The name stuck and the URL was even better, puremango.com. (Yes a shameless plug, so sue me) To this day people comment on how they love the name and wonder where the name originates from. We have told the story hundreds of times (well there abouts) and never get tired of remembering our little Emily, especially now that she is all grown up and off to University in September…….someone pass me a tissue please. :’)
Ok now that I have had a little walk down memory lane, back to the yummy salsa. It is nice as a side to any entree especially something BBQ’d like sausage or even hamburgers. I also like it as a salad topper…mmmmm, so good!
There are 1.1g net carbs, a tiny 0.2g protein and 2 Weight Watchers points per serving. The salsa also stores very well in a mason jar in the fridge for 5 days or so.
Perfect Mango Salsa Recipe
By July 17, 2015Published:
- Yield: 6 Servings
- Prep: 15 mins
- 2 large mango ripe, peeled and diced
- 1/2 small red onion diced
- 1 small bell pepper any colour, seeded and diced
- 10 cherry tomatoes quartered
- 1/4 cup cilantro chopped
- hot pepper green, seeded and minced
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- Put all chopped vegetables in a medium bowl.
- Whisk together the oil and salt and pepper.
- Pour oil over vegetables and mix well to coat.
- Chill before serving.