Why I Love This Recipe
This delicious colorful mango salsa can be eaten with chips as an appetizer. Mango salsa also makes a great side or topping for meat, poultry and seafood dishes – especially during the summer for grilled dishes. You can make the mango salsa ahead of time and keep it refrigerated until ready to use.
Ingredients You'll Need
1 medium red onion
2 tsp salt
2 firm mangoes
1 orange bell pepper
4 red Fresno chilies
2 tbs finely chopped cilantro
Juice of 1 lime
Juice of 1 orange
1 tsp cumin
Dice the red onion very finely and sprinkle with 2 tablespoons of salt, let rest for about 10 minutes
1)Peel the mangoes and dice the flesh into small pieces
2)Dice the bell pepper very finely
3)Dice the Fresno chilies very finely. I removed the seeds and membranes to make the salsa mild since the kids love it, but if you would like it spicier add them to the salsa, or you can also use a spicier hot pepper such as serranos or habaneros.
4)Mix the lime, orange juice, cilantro and cumin together
5)Rinse the onions with warm water
6)Mix all the ingredients together, refrigerate for at least an hour, and serve.