Homemade Mango Salsa – The Ultimate #DeckParty Nosh
On a recent trip to the Bahamas, my girlfriends and I were fortunate enough to enjoy a perfect day in a private cabana overlooking the Caribbean. Our amazing waiter (who spoke 6 languages!) welcomed us with some homemade tortilla chips and a range of delicious dipping choices, including a sweet and spicy mango salsa. On my return home, I tried many times to replicate that salsa and after several attempts – with my friends and family as my guinea pigs – I believe I have perfected it. Now, it is requested at every deck party I host or attend. I’m still working on re-creating the cabana and ocean but with less success…
3 ripe red mangoes – I use the Mexican grown variety
1 red bell pepper
2 jalapeño peppers
1 bunch of green onions
¼ cup fresh cilantro
Freshly squeezed lime juice – 1 lime
Tablespoon of olive oil
1 tsp coarse salt
Cut and remove the skin from mangoes.
Coarsely chop the bell pepper, jalapeño peppers and green onion.
Using a food processor or mini chopper (I use my Cuisinart mini-prep plus) finely dice your 3 mangoes and move to a large bowl.
Move your coarsely chopped bell pepper, jalapeno peppers and green onion to your food processor. Add cilantro, lime juice and olive oil. Chop finely.
Add that mixture to your previously diced mango, add salt to taste and stir.
Cover bowl and refrigerate for at least an hour.
Serve with tortilla chips, preferably a good artisanal variety.
HINT: If your mangoes are not quite ripe, add a bit of sugar to your salsa. It will make all the difference.
[…] is a great pre-meal cocktail, served alongside the ultimate deck party nosh; Mango Salsa with warm tortilla […]