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Mango-Raspberry Salsa

Posted Jul 19 2012 1:36pm

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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.

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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.

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Mango-Raspberry Salsa

yields approximately 4 servings (or 1 big snack)

Ingredients:

  • 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

Directions:

  1. Mix all ingredients together and let stand at least 30 minutes before serving.  Refrigerate if longer than 30 minutes.
  2. Serve on fish tacos, chicken salad, or with a dish of those yummy salty lime tortilla chips.  Yum.
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At four servings MyFitnessPal brings this fruity deliciousness in at only 45 calories per serving.  So go ahead and eat the whole bowl. :)

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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!

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On day two the salsa made the perfect addition to a green salad topped with grilled chicken and avocado.  Fresh and summery!

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I think I’m going on the hunt for another perfect mango today.  This post just made me hungry.

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