Skip to main content

Mango Salsa

Welcome back! 
Today, we have something a little different. This is a light, fruity, and refreshing salsa that can be added into your tacos, used as dip, or just eaten straight! This goes great with seafood to make a really tropical pairing; in fact, we used it in some shrimp tacos, and it creates a wonderful balance. Plus, this is super healthy since it's really just fruits and vegetables.

Mango Salsa


Makes about 4 servings

Ingredients:

  • 3 ripe mangoes, diced
  • 2 Roma tomatoes, cored and diced
  • 1 jalapeno, finely chopped (optional but recommended)
  • 1/4 cup red onions, chopped
  • 1 avocado, chopped
  • 1/2 lemon/lime, juiced (around 2 tablespoons of juice)
  • About 1 tablespoon cilantro, chopped
  • Salt to taste

Directions:

  1. Chop everything up.
  2. Mix it together thoroughly.
This one's really easy to prepare and tastes great!
Served with shrimp skewers...

...but actually shrimp tacos!

Salsas like these tend to be like that - we've made things like corn/bean salsa, pico de gallo, etc., and they're all great like this. Speaking of other salsas, maybe we'll have those recipes soon!

Stay tuned,
-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Nduja Pasta

Welcome back!  Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...
Post a Comment
Read more

Gumbo

Welcome back!  Today, we have a Louisianian classic: gumbo! Gumbo is an interesting amalgamation of cultures: European, African, and Native American. A key feature of this dish is the okra, which comes Africa, as well as the roux, which is French. It also has a "Holy Trinity" of vegetables, which is commonly used in Cajun recipes, and consists of celery, onion, and bell pepper. Gumbo is often served with rice, and honestly, I have never seen it eaten with anything else. Gumbo Makes about 6 servings Ingredients: Roux: 1/3 cup oil or butter 1/2 cup flour Vegetables: 1/2 onion, chopped 1 stalk celery, chopped 1/2 bell pepper, chopped 1 garlic clove, minced 1 cup tomatoes, chopped 1 pound okra, cut Soup and spices: 2 tablespoons tomato paste 3 to 4 cups broth 2 bay leaves 2 teaspoon cajun creole seasoning 1 teaspoon thyme 1 teaspoon gumbo file powder 1 teaspoon sugar 1 teaspoon worcestshire sauce 1 teaspoon chili pepper Meat: 1 link (about 12 ounces) andouille sausage, cut 1/2 po...
1 comment
Read more