For an alternative to traditional tomato salsa, make a batch of mango and radish salsa. This sweet and crunchy salsa is delicious with tortilla chips or spooned onto your favorite taco.
Add this salsa to many dishes to give them an extra touch of flavor. Put it on top of grilled fish, a taco salad, or burrito bowl. Try it on your favorite eggs.
If you have a ripe mango, this salsa is easy to pull together. I like the Ataulfo variety for its sweet flavor. Its flesh is less stringy than the mangos with green and red skin (called Tommy Atkins), but that variety is good too.
This recipe makes about a cup of salsa.
Ingredients
You need the following ingredients to make mango and radish salsa.
- 1 large ripe mango
- 4 medium radishes
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Small handful of cilantro, large stems removed
- A few pinches of hot pepper
- Kosher salt to taste
Directions
Chop the radishes into small pieces and add them to a small bowl.
Slice each side off of the mango, close to the pit. Then slice each side vertically in 1/4 – 1/2 inch slices. Peel the skin off each slice by sliding a sharp knife between the skin and the flesh. Chop the slices into small pieces. Put them in the bowl with the radishes.
Sprinkle the mango and radish pieces with the lime juice. Stir in the olive oil.
Chop the cilantro into small pieces and add it to the mango mixture. Add the hot pepper and salt.
Let the salsa rest for about 5 minutes for everything to blend together. Taste it and add more salt or pepper if needed.
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