Sunday, July 3, 2011

Mango Salsa

I absolutely love Mangoes! They are so delicious and easy to work into recipes. This salsa is very easy to make and can be used as a relish for seafood dishes or served as a side dish.

As if being delicious weren’t enough, this tasty fruit has lots of health benefits too! Mangoes are very beneficial for the tummy because its enzymes help aid in digestion. Mangos are also high in soluble dietary fiber which helps to lower serum cholesterol levels. Some of the many health benefits of cucumbers include their high water content (about 95%), their fiber-rich skin and their levels of potassium and manganese, which help regulate blood pressure and help promote nutrient functions. The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Jalapeno peppers aid in weight loss; these peppers contain a chemical known as capsaicin. Capsaicin aids in weight loss by helping your body burn calories and fat. So embrace that hot feeling! Lime has an irresistible scent which waters the mouth and the compounds found in this fruit stimulate the digestive system and increase secretion of digestive juices.

1 Ripe Mango
½ Cup peeled and diced cucumber (approximately 1 small or ¾ med. cucumber)
¼ Cup red onion diced (about ½ of a small red onion)
2 T + 1t Fresh squeezed lime juice
1/3 Cup finely chopped cilantro
1 small jalapeno pepper (yields about 1 heaping tablespoon)
½ t organic cane sugar
¼ t Himalayan pink sea salt or Celtic sea salt

Combine all ingredients and gently stir with a spatula. Avoid using a spoon or fork to stir the ingredients because this can mush the mangos. If possible, make the salsa a few hours in advance and allow it set in the fridge for a few hours, this will allow the flavor to develop nicely.


If you can’t find ripe mangos at the grocery store, simply ripen them on your countertop. Don’t allow them to become overripe because they will be too mushy and difficult to handle.  I recommend purchasing two because, as I’ve learned, you’ll probably want to nibble on the mango as you’re slicing it…just sayin. This also leaves you room for error if you end up with too many oddly shaped chunks.

The recipe itself is super easy. The most time consuming task is chopping the cilantro, because you’ll want to carefully remove all the stems and discard any nasty looking leaves. The Whole Foods market I frequent usually has chopped cilantro leaves on the salad bar.  If your local grocery store has this option it is a huge time saver! If not, it is still well worth the effort to chop your own cilantro.

Also, keep in mind that the measurements for the cucumber, red onion, jalapeno, and cilantro need not be exact. I usually end up with a heaping measurement of all of the above. After you make it once, you’ll have a better feel for which ingredients you’d like more (or less) of.

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