Kitchen Confessions: Strawberry Mango Salsa

  • Jun. 15, 2017 12:30 a.m.

With summer just around the corner, I’m getting so excited for outdoor gatherings with patio drinks and fresh food on the table! One of my favourite things to put together are fruit salsas when there are so many options of ripe fruit available at the grocery stores and markets. The recipe I’m sharing today is so easy to make and will last for a couple days in the fridge … if it can outlast the gathering you make it for.

This is actually the first time I’ve measured this recipe out because I’ve made it so many times, but it’s so adaptable and easy, anyone can do it. Taste as you go and tailor the recipe to your own palate.

The only thing missing is a couple of margaritias.

Strawberry Mango Salsa

3-4 large mangoes, peeled and chopped

½ pound of strawberries, chopped

1/3 cup red onion, finely diced

1-2 jalapenos, seeded and finely chopped

¼ cup cilantro, finely chopped

Juice of one large lime

1 tbsp olive oil

Pinch of salt

Peel the mangoes and chop into little cubes. I’m terrible at preparing mangoes and have even watched the YouTube videos. I guess my knife skills are not that great, and if you also are a bit challenged in this regard, know that you can also buy fresh presliced mango at most grocery stores these days. Add the prepared mango to a large bowl and add the strawberries; be gentle as you mix the fruit, as you don’t want to bruise the fruit too badly.

I measured out 1/3 cup of finely diced red onion, but feel free to add less if you’re not into onions that much; again, this recipe is very adaptable to all food preferences. Carefully slice the jalapenos in half down the centre and remove the seeds and the pith, which is what carries all of the jalapeno’s heat. Dice really finely and add to the mixture sparingly at first, and add more if you want more it more “caliente.” I started with a whole jalapeno and ended up adding an additional half. You can always add more spicy but you just can’t take the spicy away (I have learned this the hard way!) Same goes for the cilantro – if you like it as much as I do, add a bit more; if you don’t like it, add less. Make sure to add the salt to balance out the sweetness of the ripe fruit, too.

Add the rest of the ingredients and gently stir to combine. I like to let this sit in the fridge for a couple of hours before serving to get all the flavours to blend together.

Alternative fruits that would be so good in this would be pineapple, raspberries or papaya. Serve with your favourite corn or tortilla chips.

Shannon Yacyshyn lives in Red Deer. You can find her at Kitchen Confessions Red Deer on Facebook.

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