Mango Salsa. The perfect balance of four flavors. Salty. Sour. Spicy. Sweet. The ultimate salsa. Disfrútalo!
Another dip. Last post was Guacamole. I’ve been on a dip kick. It’s Chinese New Year. The stores are closed. Shanghai has turned into a ghost town. Two of the few bars open, The Camel and Shanghai Brewery are bursting with expats. Even the Avocado Lady has taken a holiday. Tis the season to stock up and snuggle in with loads of blankets, snacks and movies. Finger food is key. Dips dominate.
It is easy to make and calls for the same ingredients as the Guactacular Guacamole. You could make both at once and save yourself some chopping.
This mango salsa even looks festive. With red, yellow and green, it is like edible fireworks.
- 3 mangos, diced
- 1/4 onion, diced
- 5 full stalks of cilantro, chopped
- 1 tomato, diced
- 1 clove garlic, minced
- 2 jalapeño or serrano peppers, diced
- 1 lime, zested and juiced
- few dashes of hot sauce
- 1/2 teaspoon cumin
- 1/2 paprika
Peel and chop mango. Dice onion, cilantro, tomato, garlic, jalapeños. Combine with spices, lime and hot sauce. Enjoy with tortilla chips, quesadillas, tacos, and everything else.