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Mango Tango (Salsa)

Makes 1 1/2 C (approximately)

You’ll need:

1 C cherry tomatoes, halved

1 T extra virgin olive oil

1 champagne mango (the small, juicy, yellow ones), diced

1 scallion, thinly sliced

2-3 T cilantro, chopped (I go heavy on cilantro because I love it so I used a full 1/4 C)

1/2 jalapeño, diced (If you’re not a chicken like me, go for the full jalapeño, but 1/2 seemed to be just the right amount of heat. For extra kick, add some of the seeds, but do so with caution.  Also, don’t do anything crazy like touch your eyes after handling the jalapeño!)

2 T fresh squeezed lemon juice (limes would be fantastic, but I didn’t have any)

Sea salt, to taste

To make:

1. Take half of the tomatoes and add to a saucepan with the olive oil over low-medium heat.  Cook for about 3-5 minutes until just soft, to help release some of the juices.

2. Place all the tomatoes in a bowl with the rest of the ingredients.  Adjust the lemon juice and salt accordingly.  Let sit in the fridge for 15-30 minutes to let all those flavors dance and mingle and love each other.  Then remove a few minutes before serving.

3.  Serve over any protein, as a dip for chips, add avocado and make a salad.  The possibilities for this tango are endless!

4. Enjoy!

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