Fresh Mango Salsa

In my last post, I kind of went off on a tangent over how good homemade tortillas are. And sure, you can make a meal out of nothing more than some hamburger meat and a tortilla, but having something fresh really hits the spot. Normally I am a huge fan of avocados, but in China, that is a rare commodity, so I went a different route.

Salsas of any kind are great. They are so easy that I really don’t understand why people buy salsa from the store.

I went the sweet route here. I used pickled chilies from a recent post and even doused it all in a little of the vinegar because I thought my original salsa was actually just a twinge too sweet with both the mango and the corn. I thought the vinegar gave it just enough tang to bring everything together. So, here’s a short and sweet intro to pair with my zippy little salsa…


mangocornsalsa2 (1 of 1)


-1 ripe mango, chopped into cubes

-1/2 an ear of corn, the kernels cut off the ear

-1/2 red onion, chopped finely

-pickled chillis or jalapenos to taste

-1/2 tsp salt

-1 tsp vinegar

-Juice from 1 lime

-Cilantro (appx. 3 TBS fresh), chopped finely

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Mix all of the ingredients together. You can add more salt if needed. Serve with chicken or steak fajitas.

Note: This is an American recipe. Tex Mex if you will. My husband thought it sounded strange before he tried it and yummed his way through dinner. It does have a bit of an exotic feel to it though…I actually triple categorized this…at least I’ve covered every possible angle, right?

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