Mango Salsa for Salmon

by Anne Bennett on November 1, 2017

I don’t often buy mangos because they seem so exotic and tropical (aka: from a very faraway place) that I can’t imagine getting a ripe one. Leave it to Google: I discovered that you can easily ripen mangos. Leave them out, or better yet, place them in a paper bag and fold over the top and they will ripen in a few days just like avocados. Look for a slight give, like an avocado, when you gently squeeze them. Don’t be fooled by a red color in mangos — the red color isn’t necessarily a sign of ripeness.

This salsa is a natural accompaniment for roasted salmon, but it would also be delicious on grilled chicken breasts. We like our food hot and spicy so I added half of a diced jalapeƱo to ours. Since there’s no fat included, Weight Watchers could say making this delicious salsa is…pointless!

1 fresh mango, chopped
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/4 cup lime juice

Combine all ingredients in a bowl and gently toss to combine. Real Simple shows how to easily peel and chop a mango.

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