Mango Salsa: A Super Simple Way to Brighten Dinner

Heather says:

Over the years I’ve mentioned that condiments and sides are a great way to add variety to your menu without adding a lot of effort. I love how fruit salsas can liven up broiled fish or play a nice counterpoint to blackened (think Cajun spices, not burnt) seafood, poultry, or pork. I’ve shared a recipe for peach salsa before and this is simply a variation that uses mangoes and omits the garlic. This is my favorite kind of cooking, it’s just an experiment that turns out delicious, if slightly different every time.

Right now my favorite quick weeknight meal is blackened tilapia with sauteed green beans. I can have dinner from freezer to the table in less than an hour. If the fish is already thawed I can have it on the table in about twenty minutes. (I don’t do a true blackening in a cast iron skillet, as I have a smooth-top range*) but I use Cajun / Creole  seasoning, either Zatarain’s Creole Seasoning or Chef Paul Prudhomme’s Redfish Magic**.

On a side note, we’ll get into the difference between Creole and Cajun cooking at some point in the future, but the quick explanation is while the roots /geography are similar the access to expensive ingredients is the main difference. (Creole = generally more well off than Cajun, but there are exceptions and nuances to everything, I’m speaking in complete generalities -have I covered my butt enough here?) And really, we’re just talking about a blend of flavors that happens to pair quite well with the sweetness***of the mango.

*You may want to read: Choosing between Stainless Steel, Cast-Iron, Enameled Cast Iron Cookware.
**You may want to check out this recipe for blackened beef tips.
***If you think mangoes have a chemical flavor, allow them to ripen further before using.

 

: Mango Salsa

: Easy condiment or dip

  • 1 Mango, diced small
  • 1/4 red onion, diced small
  • 1 jalapeno, seeded and finely minced
  • juice from one lime
  • small handful cilantro, coarsely chopped

Place all ingredients in a bowl, stir to combine. You can use immediately or store in the refrigerator to give the flavors time to develop.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 4 (garnish size of a 1/4 cup or so) Less if used as a dip for tortilla chips

Easy peasy.

Enjoy!

 



4 Comments

  1. JayMonster on June 20, 2012 at 8:00 pm

    Yes, I am a little late to this party, but I just tried this out tonight.  I grilled jerk chicken and topped it with the Mango Salsa, and suddenly everybody thought I am a food wiz.  Thanks for the delicious recipe!

  2. therebelchick on June 1, 2012 at 10:21 am

    This looks fantastic!

  3. RuthEaston on May 31, 2012 at 8:38 pm

    Yum! I just had to mention that I finally found an enameled (only on the outside) cast iron pan that is completely oven safe and works on a ceramic top. Paderno makes it. 🙂

    • HeatherSolos on May 31, 2012 at 8:39 pm

       @RuthEaston Awesome, I will look into it.

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