I fell in love with mango salsa about two years ago when a good friend of mine introduced me to the magical creation. Before that I was blind to the notion of creating salsa out of anything but tomatoes--and let me tell you, I'm so glad my eyes were opened! I've had all sorts of varieties of salsa now, but mango salsa will always be held near and dear to my heart.
On a recent trip to a local health foods store, I sampled some "fresh organic mango salsa" a store clerk was offering, and it was delicious. I saw a small tub of it (maybe 6oz or so) for sale in the produce section. I snatched up a container to purchase, but my heart sunk when I saw the unreasonable amount they wanted for it: $6.99.
I bet I could make that cheaper myself, I thought, as I flipped over the container to investigate why the concoction was so pricey. I was right, I could make it myself--every ingredient listed was on a shelf somewhere around where I stood. I made a quick note of what I needed, grabbed everything, and got to work as soon as I returned home. With the help of my favorite kitchen toy, the Vitamix, I came up with a comparable recipe that received the seal of approval from my brutally honest husband. Not only that but I had the perfect ramekins to serve it in. Below is the recipe--please note I use organic and/or locally grown ingredients for everything.
Mango Salsa
I whole mango
1 cup lightly packed fresh cilantro
1 medium tomato
1/4 cup red onion
Hot pepper of choice to desired heat (optional)
1/2 cup lime juice
Add all ingredients to blender; blend on medium speed until desired consistency is reached. Spoon into ramekins and top with cilantro leaf.
I served these with toasted whole wheat tortilla chips. My Mom (another guinea pig to my creations) insists it would be delicious as a topping to pork.
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Ramekin pictured:
FSW Accentz All-Purpose Stack Bowl 3.25" (8cm) 3.5oz, 1/2Cup
