This is by far one of my most favorite Summer recipes. For me it conjures up evenings by the pool, food, friends and margaritas. The mango is super refreshing and the ginger makes the dish just pop. But let’s not forget the heat, just a little bit with the jalapeño and onion. Great with chips, over fish or even topping a veggie burger. SUPER EASY, SUPER HEALTHY, SUPER DELICIOUS.
2 Ripe Mangos
1tsp minced Ginger
1/4 cup chopped Cilantro
1/2 seeded Jalapeño
1/4 cup small dice Red Onion
First cut the mango off the core and cube into a small/medium dice. My secret is to cut the mango along each side of the pit so I in essence have two halves. Next I score the mango, length wise, then cross wise and around the edge careful not to cut through the skin. Next I scoop out the flesh with a large soup spoon and into a medium size bowl.
Oh for the love of Ginger! Save your self the time of chopping fresh ginger by peeling a 1-2 inch piece and placing it in the freezer for several hours until frozen solid. Grate the frozen ginger ( i prefer using my citrus zester) into the mango roughly 1 tsp.
Rough chop a 1/4 cup of cilantro, add to salsa. Mince half of seeded jalapeño and add to salsa. Last add a 1/4 cup of red onion think small dice size. Mix and serve fresh or chill for an hour and serve with chips or as a side to your main dish.
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