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Mango salsa

Published On: Apr 24 2012 02:01:22 PM CDT
Updated On: Jun 12 2012 05:12:30 AM CDT
Salsa dip

scottsnyde/SXC

Makes 4 servings

The leading supplier of mangos to the U.S. is Mexico. Some of the mango varieties remain yellow or green when ripe, but the color is literally only skin deep. Instead of color, softness and aroma are the best indicators of ripeness. When your mangos are at their peak, cut them for this luscious salsa using the procedure described in my Tip. The salsa is delicious served with tortilla chips or as a topping for grilled fish or chicken.

2 tablespoons fresh lime juice

1 teaspoon light brown sugar

1 fully ripened mango from Mexico, cut into 3/8-inch dice

2 tablespoons minced red onion

2 tablespoons minced fresh cilantro

1 teaspoon minced jalapeño pepper, or to taste

Salt to taste

Combine the lime juice and brown sugar in a medium bowl, whisking until the sugar is dissolved. Gently stir in the remaining salsa ingredients. Set aside at room temperature to allow the flavors to blend.

Advance preparation

Refrigerate the salsa in a covered container for up to 2 days; bring to room temperature before serving.

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