mango salsa

Happy almost summer, food lovers!  It’s hard to believe we’re a few days away from the “official” beginning; although, in my book, summer’s already here.  Growing up at the beach, we operate on a slightly different calendar marked by the holidays:  the season’s unofficial kick off was always Memorial Day weekend; July 4^th the bittersweet middle when the dread slowly creeps in that the end is mere weeks away; and Labor Day weekend, the simply ‘bitter’ culmination of another warm weather season’s sad departure.

It seems like most of the spring passed me by in the blink of an eye, which was not necessarily a bad thing considering my swollen ankles and less than nimble physique leading up to Hunter’s arrival.  I’m on my way back to my former physical self – a slow and daunting process – and, fortunately, just received clearance from my doc at last week’s six-week appointment to get back to my normal exercise routine, which will be a huge help in that process.  I was super pumped afterwards and asked grandma if she could mind the little guy a bit longer while I went for my first run.  If I could do this every day, I’d be back in shape in no time, right?  What I realized in the days afterwards is workouts weren’t going to be quite as easy to squeeze in without a babysitter and, of course, a limited amount of time.

Among the things having a baby teaches you are prioritizing tasks and making the most of your time.  There’s no time for B.S., people.  You never know when the little guy is going to open those precious little eyes from a nap, so it’s important to get things going while the going’s good.  At this early stage, I humbly admit that on most days, my main priorities are keeping up with the household and meal preparation.  When it comes to meals, I’ve been trying to keep things short and sweet with few steps and a limited amount of prep time.  This means a lot of grilled chicken, pan seared fish, and baked pork, all of which, can get a little boring on their own.  Problem solved with today’s post.

This mango salsa recipe is quintessential summer at its finest and the perfect companion to liven up almost anything coming off your grill or range.  It’s a refreshing addition that works on top of salads, tacos, over seafood, pork, chicken, and steak, and, of course, as a dip for chips.  I’ve been enjoying it most alongside fluke or mahi fillets to which I’ve given the Cajun spice treatment.  You know I’ve got a thing for sweet and savory on every plate : )  The salsa will keep in your fridge for about three days, so get that grill going and try it with a few different things to decide what you like it with best.

 mango salsa
yields about 1 1/2 cups

1 ripe mango, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 Tbsp. red onion, diced
Zest of 1/2 lime
1 green onion, white and green parts, sliced thinly
1 Tbsp. jalapeno*, seeded and diced (*optional or to taste)
2 tsp. lime juice
1 tsp. honey
Pinch each of salt and pepper

Combine all ingredients in a bowl.  Gently toss to combine.  Serve immediately or chill in the refrigerator.  Keeps up to three days.

A few notes:

• Click here for instructions on breaking down a mango.
• If using, taste your jalapeno before adding!  Sometimes they’re super hot – sometimes they’re not.  The last one I had set my mouth on fire for quite a while.
• Peach, cucumber, pineapple, or avocado would all be welcome additions to this salsa.  It’s your world!
• Cooking is so personal – play around with the lime juice, honey, and salt to achieve just the taste you’re looking for