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.