
Fresh Mango SalsaRecipe by Chef Heidi Fink Yield Serves 4 to 8 Ingredients 2 large, ripe Ataulfo mangos (these are better for salsa because they have no strings) 2 to 3 large ripe tomato, cored, seeded and diced small – about 250 ml (1 cup) ½ red onion, peeled and diced finely, almost minced 3 jalapenos, seeded and minced 180 ml (2/3 cup) finely chopped fresh cilantro 5 ml (1 tsp) salt, or to taste 45 to 60 ml (3 to 4 Tb) freshly squeezed lime juice Optional - 30 ml (2 Tb) freshly squeezed orange juice Directions Prepare the mango by cutting the two large sides off the flat pit, then peeling and dicing these small. Peel the remaining edges of the mango, cut off the two remaining strips of mango, and dice these small. You will end up with about about 500 ml (2 cups) of diced mango. Place the diced mango in a medium bowl and all other prepared ingredients. Mix well to combine. Let sit for about 5 minutes before tasting to adjust the flavours. Your salsa may need more salt, or lime juice, or if your mangoes weren’t ripe enough (heaven forbid), you can add a pinch of sugar. Eat and enjoy! Tortilla chips, tacos, quesadillas, bean soups, eggs, and also Vietnamese and Thai snack foods are all amenable to this awesome salsa.

Fresh Mango SalsaRecipe by Chef Heidi Fink

Yield Serves 4 to 8

Ingredients

2 large, ripe Ataulfo mangos (these are better for salsa because they have no strings)
2 to 3 large ripe tomato, cored, seeded and diced small – about 250 ml (1 cup)
½ red onion, peeled and diced finely, almost minced
3 jalapenos, seeded and minced
180 ml (2/3 cup) finely chopped fresh cilantro
5 ml (1 tsp) salt, or to taste
45 to 60 ml (3 to 4 Tb) freshly squeezed lime juice
Optional - 30 ml (2 Tb) freshly squeezed orange juice

Directions

Prepare the mango by cutting the two large sides off the flat pit, then peeling and dicing these small. Peel the remaining edges of the mango, cut off the two remaining strips of mango, and dice these small. You will end up with about about 500 ml (2 cups) of diced mango.

Place the diced mango in a medium bowl and all other prepared ingredients. Mix well to combine. Let sit for about 5 minutes before tasting to adjust the flavours. Your salsa may need more salt, or lime juice, or if your mangoes weren’t ripe enough (heaven forbid), you can add a pinch of sugar.

Eat and enjoy! Tortilla chips, tacos, quesadillas, bean soups, eggs, and also Vietnamese and Thai snack foods are all amenable to this awesome salsa.