How To Pick A Ripe Mango
Now that you are ready to try some mango salsa, you may be wondering how to pick a ripe mango. You can usually tell by smelling and squeezing.
Want to use that mango today?
Then the nose knows.
With a ripe mango you will notice a sweet tropical aroma coming from the stem end. Upon squeezing, the fruit will yield to slight pressure, somewhat like an avocado. Ripe mangos are usually yellow/orange in color. If you are not going to use the mango for a few days, look for a firmer mango with a tight skin.
Storing Tips
After you bring your mangos home from the store, you can ripen them right on your kitchen counter just keep them out of the sun.
An unripe mango will not ripen in the refrigerator. If you need them in a hurry, put them in a paper bag with an apple which will speed up the ripening process. Once ripe you can store them in the refrigerator.
Easiest Way to Cut Up A Mango
First slice a small piece from each end. Then use a potato peeler and make long slow strokes. This peels off just the right amount of skin and makes removing it a breeze.
Here is the first of our mange salsa recipes:
Tropical Mango Salsa
Ingredients:
2 ripe mangos,peeled, chopped to 1/2 inch cubes
1 cup jicama, peeled and chopped to 1/4 inch chunks
1 tomato chopped to 1/2 inch pieces
1 yellow or red bell pepper, diced
small handful of cilantro, washed and chopped
2 jalapeno, seeded and finely chopped
juice from 1 lime
4 shallots, finely chopped
Directions:
Add all of the above to a medium sized bowl and mix with a spoon. Chill in the refrigerator for 1 hour before serving.
Whip up some margaritas and serve your Tropical mango salsa recipes with my favorite organic white corn chips from Trader Joe's and you've got the beginnings of a Mexican fiesta.
Finish off with some guacamole, chicken enchiladas and frijoles for dinner and flan for dessert. Ole!
Fresh mango salsa is also great with fish or chicken too.
Makes about 5 cups. Enough for that party!
Here is the second of my mango salsa recipes you are sure to enjoy. The addition of avocado adds a creamy delectable flavor that goes well with mango. Compliments of Great-Salsa.com
Mango Avocado Salsa
Ingredients for Avocado Mango Salsa Recipes
1 large mango, peeled, diced
3 tablespoon red onion, minced
3 tablespoons diced green pepper
3 tablespoons diced red pepper
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tsp. minced fresh chives
1/2 large avocado, diced
Directions for Avocado Salsa Recipe
Mix all ingredients except avocado in large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper to taste.
Now that you are ready to try some mango salsa, you may be wondering how to pick a ripe mango. You can usually tell by smelling and squeezing.
Want to use that mango today?
Then the nose knows.
With a ripe mango you will notice a sweet tropical aroma coming from the stem end. Upon squeezing, the fruit will yield to slight pressure, somewhat like an avocado. Ripe mangos are usually yellow/orange in color. If you are not going to use the mango for a few days, look for a firmer mango with a tight skin.
Storing Tips
After you bring your mangos home from the store, you can ripen them right on your kitchen counter just keep them out of the sun.
An unripe mango will not ripen in the refrigerator. If you need them in a hurry, put them in a paper bag with an apple which will speed up the ripening process. Once ripe you can store them in the refrigerator.
Easiest Way to Cut Up A Mango
First slice a small piece from each end. Then use a potato peeler and make long slow strokes. This peels off just the right amount of skin and makes removing it a breeze.
Here is the first of our mange salsa recipes:
Tropical Mango Salsa
Ingredients:
2 ripe mangos,peeled, chopped to 1/2 inch cubes
1 cup jicama, peeled and chopped to 1/4 inch chunks
1 tomato chopped to 1/2 inch pieces
1 yellow or red bell pepper, diced
small handful of cilantro, washed and chopped
2 jalapeno, seeded and finely chopped
juice from 1 lime
4 shallots, finely chopped
Directions:
Add all of the above to a medium sized bowl and mix with a spoon. Chill in the refrigerator for 1 hour before serving.
Whip up some margaritas and serve your Tropical mango salsa recipes with my favorite organic white corn chips from Trader Joe's and you've got the beginnings of a Mexican fiesta.
Finish off with some guacamole, chicken enchiladas and frijoles for dinner and flan for dessert. Ole!
Fresh mango salsa is also great with fish or chicken too.
Makes about 5 cups. Enough for that party!
Here is the second of my mango salsa recipes you are sure to enjoy. The addition of avocado adds a creamy delectable flavor that goes well with mango. Compliments of Great-Salsa.com
Mango Avocado Salsa
Ingredients for Avocado Mango Salsa Recipes
1 large mango, peeled, diced
3 tablespoon red onion, minced
3 tablespoons diced green pepper
3 tablespoons diced red pepper
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tsp. minced fresh chives
1/2 large avocado, diced
Directions for Avocado Salsa Recipe
Mix all ingredients except avocado in large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper to taste.
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