Sado-Mango Salsa

You’ll want to whip this up for someone special.

I first made this salsa for a certain Monsieur who demanded my special skills in the kitchen, and I was more than happy to comply. It’s wickedly easy to make and so good it hurts. Inflict it brazenly on your guests, then sit back and watch them enjoy it.

I prefer to use the Ataulfo (champagne) mango because it reminds me of the fresh markets in Mexico, and I generally find it to be less aggressively sweet (although you may prefer that), but any of the common red varieties from Florida (Tommy Atkins, Haden) will work too. For an extra jolt of color you can use red onion – it’s what we had on hand the first time.

Ingredients

  • 1 large ripe Ataulfo (or small-ish red) mango, peeled and cubed small
  • 1 small yellow onion (or 1/2 larger onion), finely chopped
  • 1 jalapeno pepper, seeded and minced
  • Juice of 1 lime
  • Small bunch cilantro (about 1/2 of what US supermarkets sell as a bunch), cleaned, stemmed, and finely chopped
  • Sea salt to taste

Combine all ingredients in a small mixing bowl, tossing to mix well and saturate with the lime juice. Chill until ready to use on tacos, with chips, etc. Leftovers will keep 3-4 days.

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