Our mango tree (White Pirie) provides us with the sweetest fruit imaginable. These little, nondescript mangoes are a revelation to those who are not familiar with this particular variety. I have to give credit to my mom who told me how delicious this mango is, and, that I should plant a White Pirie tree in my yard. Now, more than 25 years later, this tree is the crown jewel of our garden.
This is a quick salsa that is particularly good with grilled fish. It goes especially well with Cajun style blackened fish: it’s really the perfect summer meal.
During the summer months when mangoes are in season, there are a number of ways I like to use them. Sorbet, jam, pickled and occasionally a nice mango crisp for dessert. This salsa recipe is one of the most delicious ways to enjoy this fruit.
Mango Salsa
2 generous servings
Ingredients
1 cup diced, sweet mango (ripe but not too soft)
2 tablespoons chopped cilantro
1 tablespoon finely chopped Maui onion
jalapeño to taste (I like to use our nacho jalapeños but feel free to use fresh jalapeños)
juice of 1/2 lime
Preparation
Combine mango, cilantro, onion and jalapeño in a medium bowl. Squeeze lime juice over and toss very gently to combine ingredients. Refrigerate until well chilled. Serve over fresh, grilled fish or chicken.
*Salsa is best made within a couple of hours before serving.
This salsa looks vibrant, fresh and naturally sweet. What a lovely pairing to the juicy, tender white fish. I love blackened fish with a spicy rub and sweet relish! Yum! You have so much produce from your various trees and plants, you must not have to buy too much at the market. The tree is gorgeous; green, tall and strong. We don’t see many of those around these parts! Now, to find myself some mangos…. 🙂
Since it is so hot here in Kihei during the summer, I still head to the market to buy greens and other vegetables. I notice that our Swiss chard does extremely well in the heat as well as most of our herbs. I hope you are able to find some nice mangoes for salsa!