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Mango Salsa Two Ways

Related Ingredients
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Tasting Notes

Mango salsa goes both sweet and savory in this killer duo of taco toppers.

Super sweet ripe mango finds balance with loads of lime, red onion, bell peppers and jalapeños, while fresh, tart green mango teams up with charred tomatillos, toasted cumin and cilantro for a well-balanced and savory salsa. Part of the fun in salsa-making is tasting as you go. Before you begin, it’s important to sample the mango to determine its level of sweetness and tartness. Later, taste for the acid and spice in the salsa before serving. If it’s too assertive, you can add a little grapeseed oil to balance the flavor.

Tips & Techniques

  1. Easy being green. We add white vinegar to the green mango for approximately 20 minutes before using in order to help soften and tenderize the fruit.
  2. Char-broiled perfection. Dice the onion and tomatillo before charring and then broil quickly on one side. You’ll end up with the perfect amount of intense, savory flavor that contrasts beautifully with the fresh mango, limes and herbs.
  3. Broiler basics. The point of broiling is to cook food quickly with intense heat, leaving a deliciously charred crust without overcooking. To do this, you must always preheat your broiler. If you leave the food in a cold oven as the broiler gets hot, the food will get cooked before it gets charred.

Toolbox

This tool is one we find especially helpful when making this dish.

  1. Reamer. A citrus reamer is essential for getting as much juice as possible out of the limes, which will brightly flavor the salsa.

The list below includes all the equipment you’ll want to make this dish.

  • Zester
  • Reamer
  • 2 large glass bowls
  • Medium-sized baking sheet with foil
  • Bowl
  • Chef’s knife
  • Tweezers
  • Paring knife
  • Rubber spatula

Mango Salsa Two-Ways


Ingredients

For Green Mango Salsa:

  • 1 tablespoon white vinegar
  • A green skinned, underripe mango (8 ounces of green papaya flesh can be substituted
  • for the mango if needed) peeled, ¼ inch dice
  • ½ of a large white onion, peeled, ¼ inch dice
  • 1 green bell pepper, stems, seeds, and pith removed, ¼ inch dice
  • 4 medium tomatillos, peeled, ¼ inch dice
  • 1 ½ tablespoons grapeseed oil
  • ¼ teaspoon ground cumin, toasted
  • 1 to 2 habaneros, minced (or to taste)
  • 2 limes, juice and zest
  • 2 teaspoons fine sea salt

 

For Sweet Mango Salsa:
  • 1 ripe mango, peeled, ⅛ inch dice
  • ½ large red onion, peeled ⅛ inch dice
  • 1 red bell pepper, stem, seeds, and pith removed, ⅛ inch dice
  • 1 yellow bell pepper, stem, seeds, and pith removed, ⅛ inch dice
  • 1 green bell pepper, stem, seeds, and pith removed, ⅛ inch dice
  • 2 jalapeño peppers, seeds, white pith, and stems removed, minced
  • 2 limes, juice and zest
  • 3 tablespoons grapeseed oil
  • 2 teaspoons coarse sea salt
  • About 1 habanero, minced
  • ¼ cup roughly chopped cilantro
  • 2 tablespoons roughly chopped mint
  • Couple turns black pepper

For Green mango salsa:

Yield: 1 ½ cups

Total Time: 30 minutes

Active Time: 20 minutes

 

For Sweet Mango Salsa:

Yield: Makes 1 quart

Total Time: 40 Minutes

Active Time: 20 Minutes

 

 

 

 

Method

For Green Mango Salsa:

  1. Preheat oven to broil. In a large bowl, pour the white vinegar over the diced mango and let sit for 20 minutes.
  2. Toss the onion, green pepper and tomatillos in a medium bowl with the grapeseed oil and cumin (do not season with salt). Lay out on small baking sheet lined with foil. Broil until the ingredients begin to char, about 4-5 minutes. Let the charred mixture sit for about 5 minutes, then, while still warm, add it to the diced mango.
  3. Right before serving, add the habanero (to taste), lime juice and zest, and salt to the mango mixture. Adjust seasoning with salt.

For Sweet Mango Salsa:

  1. Combine mango, onion, bell peppers, jalapeños, lime juice, lime zest and mint leaves in a large bowl with salt, pepper and a ½ tablespoon of grapeseed oil. Let salsa sit at room temperature for 20 minutes. Adjust seasoning with additional salt and black pepper as needed.
  2. Right before serving, add cilantro and mint. Adjust seasoning with additional salt and black pepper as needed.

 

Here is a great way to turn this dish into a meal

Mango salsa salad with grilled chicken

Turn these mango salsas into a mango salad. Just add chopped lettuce, fresh cotija cheese, and grilled chicken to make a fresh and healthful meal.

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