Mango Salsa

Appetizers & Beverages, Dinner | February 20, 2016 | By

Lots of things change when your spouse retires. Some good. Some. . . call me ~ we’ll chat. But one really great thing is that we’re lucky enough to be able to spend a month in (usually) sunny Florida. The first time I wondered how we’d fill a month or whether I’d miss home. Now I just wonder how one month can pass so quickly. We take a few days and drive down; an adventure in itself, usually arriving March 1, but this year a most exciting arrival is due mid-March ~ our new granddaughter who will be joining her almost two-year-old brother. At this age, he’s not fully aware of the upcoming changes, but will, however when asked “where’s your baby?”, proudly lift his shirt and pat his Pooh belly. You’re probably thinking ~ okay, great story, but where’s the food? No worries – I swear I’ll get to the Mango Salsa.

This year we headed down early and so far south that Miami is considered “up north” –  to beautiful Key West. The land of fresh seafood everywhere.  Whenever we’re in Florida,  I enjoy cooking and eating some meals in our condo so a quick trip to the local grocery store, then the Eaton Street Seafood Market where I ‘caught’ about a pound of yellowtail snapper and I figured I had dinner all set.  

eaton street seafood

Actually, it looked more like this:

eaton street seafood 2

Once we got back to the condo, indecision on how to prepare the fish brought me to an open refrigerator door . . .staring. The contents didn’t change a bit. . .but I continued to stare at them. Have you ever done that, hoping something will materialize that you didn’t notice before? I looked around on the kitchen counters and there sat the answer. . .a bowl of red, beautifully ripe grape tomatoes. One thought led to the next as it often happens with my thought process and BAM. . .Mango Salsa ~

mango salsa

~ right over the top of that yellowtail snapper.

mango salsa

I started by chopping the grape tomatoes because that’s what I had on hand but really any tomatoes would be delicious in this recipe. If you’re using another type, remove the seeds and ‘goop’ then chop them into little cubes. Dice the mango in a similar size, then mince the jalapeno so the heat goes throughout. Finely dice the red onion and add it, along with olive oil, a squeeze of fresh lime juice and minced cilantro to the bowl. Give it a light shake of salt and some fresh-cracked black pepper (see specific recipe amounts and such below), then let it chill.

We found we enjoyed the freshness of this salsa so much, we topped our Blackened Mahi-Mahi with another batch of Mango Salsa a few nights later.

mango salsa



  • 1 cup of diced tomatoes
  • 1 cup of diced mango (peaches would be great too)
  • 2 teaspoons of minced jalapeño (or more to your liking)
  • ¼ cup of finely diced red onion
  • 1 tablespoon of olive oil
  • 2 tablespoons of fresh lime juice
  • 3 tablespoons of fresh cilantro, minced
  • Salt and pepper to taste

Blend all ingredients and chill at least one hour.

Serving suggestions:

  • Over grilled or baked fish.
  • Over grilled or baked chicken.
  • With taco chips and a margarita.
  • As a topping for your favorite nacho recipe.


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