"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mango Salsa Recipe

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This recipe for Mango Salsa, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Herzog
Added: Wednesday, December 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 mango
1 red pepper
3/4 cup red onion
1 pkg. cilantro (fresh)
1 tbs. sugar
1 tsp salt
1 tsp black pepper (I prefer more)
1 tbsp. olive oil
2 tbsp. red or white wine vinegar
1 ripe avocado (avoid it being too mushy)

Directions:
Directions:
This salsa should be chunky. Chop all veggies. Peel and cut mango and mix all together (except the avocado)
Add seasonings, oil and vinegar - toss together
Add chopped avocado just before serving. If you really need to make this ahead of time, you may toss the chopped avocado and add lemon juice to keep it from turning brown. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I ALWAYS double this recipe because there are NEVER left overs.
* Note: Ripe mangos are a little hard to recognize but you should notice that they are slightly soft (not mushy) to the touch with some amount of rich redness on the skin. If you can't get a fresh mango, there is usally canned mango in the Mexican food section of the market. I have never used this so I can't say how that would work in this recipe, but it might be fine. You might consider getting the canned as a back up in case the fresh one is tastless or not ripe enough.

 

 

 

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