I’ve actually posted about this salsa before as a topping for Jerk Chicken & Flank Steak. But then I happened to try it on a chip and it was all over! And as much as I’ve made this salsa in the past year or so, it definitely deserves it’s own post. I will have to say this is Adam’s VERY favorite thing that I make and he gets all giddy when I tell him we’re having it. It’s enough for four, but Adam & I can put away a batch in one sitting between the two of us. I know what you might be thinking, ‘just give me the traditional tomato based salsa.’ But seriously don’t discount this baby! It’s totally worth it! Especially if you find mangoes on sale, but even if you don’t, it’s worth the expense, TRUST ME!! I know I have a habit on here of saying things are delicious and wonderful and great and each time I really do mean it because I don’t post things that we don’t like on here. But this is one item I seriously am saying this is AMAZING!!!! It’s one to go to the grocery and make it tonight, I promise!! Something about the combination of mango, cilantro & red onion that makes my taste buds sing! Also, it’s a Bobby Flay recipe, so you know it’s got to be good! It’s also great as a topping on tacos too, but our favorite way to eat them is with blue corn tortilla chips. And if you are making this for a party, definitely make a double batch and invite me!;)
2 mangoes, peeled & chopped
1/4 cup red onion, finely chopped
2 tbsp. cilantro, chopped
3 tbsp. lime juice (Approximately the juice of 1 1/2 limes)
3 tbsp. orange juice
Salt & Freshly Ground Black Pepper to taste
Combine all ingredients in a medium sized bowl and stir together. You can eat it right away or let it set in the fridge for a little bit to let the flavors marry. Serve with tortilla chips, or atop tacos or burritos. Also great as a topping for beef or chicken.