Doesn’t a batch of Peach-Strawberry Salsa sound good? I thought so too! Until I wandered through the produce section and realized that a) the peaches were all hard and b) raspberries seem to have trumped strawberries for the current local fresh berry.
Well, I can adapt! I grabbed a tray of raspberries and started looking for a match.
The plan was to make shrimp tacos so as long as the fruity combo worked for that I was open to change. Since BC peaches and such haven’t hit the shelves yet I decided that I’d look abroad for a partner for my local raspberries. I picked up one of the most perfect mangoes I’ve ever seen and thus the Mango-Raspberry Salsa was born.
yields approximately 4 servings (or 1 big snack)
- 1 perfectly ripe mango, rind and pit removed, diced small (about 1 cup)
- 1/2 cup fresh raspberries, cut in half
- 2 tbsp red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- optional: use half cilantro and half fresh mint
- 1/4 small fresh jalapeño pepper, seeded and finely chopped
- zest and juice of 1/2 of one lime
- pinch of coarse salt
- Mix all ingredients together and let stand at least 30 minutes before serving. Refrigerate if longer than 30 minutes.
- Serve on fish tacos, chicken salad, or with a dish of those yummy salty lime tortilla chips. Yum.
At four servings MyFitnessPal brings this fruity deliciousness in at only 45 calories per serving. So go ahead and eat the whole bowl. :)
On the first night I featured the salsa on three beautiful little white corn tortillas with a quick slaw, pan seared shrimp and feta cheese. I cannot get enough shrimp tacos!
On day two the salsa made the perfect addition to a green salad topped with grilled chicken and avocado. Fresh and summery!
I think I’m going on the hunt for another perfect mango today. This post just made me hungry.