"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Wednesday, March 27, 2013

DIY: Mango Salsa

We love Mango Salsa.

It's good with chips, over fish, on appetizers...we could eat it with anything! As with most of our food, we hand-make our mango salsa. That way, our chef's make sure that you are getting the best quality for your food. It looks better and tastes better than other salsas from a can.

Mango Salsa
Lou Crandall, Savory Catering
makes approx 2 3/4 cup or 24 oz.

2 regular mangoes or 4 Ataulfo (champagne) mangoes, peeled, seeded and medium diced
1 red bell pepper, seeded and diced small
1/4 cup thinly sliced green onion
2 TBLS lime juice
1 TBLS cider vinegar
2 TBLS fresh cilantro, chopped fine
salt and pepper, to taste
1 1/2 tsp sugar (or to taste)
*optional 2 tsp. Fruit fresh or Everfresh to preserve color

Combine together all ingredients and let chill in refrigerator for at least 1 hour to blend flavors.

Salsa looks best when made the same day, resist keeping overnight.

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