Are you looking for ways on how to make mango salsa? Well, check the recipe here.
Mango salsa is one of the most amazing side dishes I ever had. The strong sense of onions and bell peppers create this party-in-my-mouth flavor. However, the sweet taste of mango turns the party into a wild one — just like what college peep do.
This type of salsa is best to serve during boodle fights where most of the meats served are grilled or fried. This fresh side dish can tame up the fat that gives you that jadedness feeling (umay). It can immediately cleanse out your mouth that will make you dig for more food.
What is the Best Mango?
The sweetest ripe mangoes are the best for this dish. I prefer the carabao mango because it’s firm, sweet, and can give that amazing color. You can also use the ripe Indian mangoes, however, it’s too loose.
Read: Simple Salsa Recipe
Unfortunately, carabao mangoes are not available all year long. As far as I know, these are only available during the Summer and Christmas seasons.
- 1 ripe mango – remove the skin and chop
- 4 medium tomatoes – chop
- 3 medium red onions – chop
- 1 medium cucumber – peel and chop
- 4 small bell peppers – remove the seeds and chop
- 1 bundle kinchay – remove the root part and chop
- Juice from 4 pieces of calamansi
- Salt and pepper to taste
- In a bowl combine all the ingredients except the mango. Mix it well.
- Add the mango and gently mix it. Then, let it sit for a couple of minutes to let the flavors of the ingredients mix up.
- Serve and enjoy.
- As mentioned earlier, if carabao mango is not available, you can use other types of mangoes. Just make sure it’s not sour.
- The salsa will produce juice, I recommend you don’t throw the juice away.
- This mango salsa is best as a side dish for fried or grilled foods or served with chips.