A mild fruity salsa, perfect for summertime dipping, this Mango Strawberry Salsa recipe is quick, easy and fun.
The field days have been played. The desks have been cleaned out … well, my daughter’s has at least. And the final tests have been taken. We’re on the cusp of summer vacation here, and I cannot wait. It’s like standing at the summit of a mountain with the world spread out before you — so much to see, so many places to go, so much that can be done.
But first, after a great school year, we need to celebrate the end of school.
Summertime also means that we trade heavier dinners for lighter ones, warm dishes for cool ones. We eat more raw fruits and veggies, indulge in dips and sometimes salsas too. Fruity salsas, in particular, are wonderful for the warm days of summertime.
Looking for a fruity salsa perfect for everyone? This is it.
This salsa is mild. By removing the seeds and ribs from the jalapeño pepper, it takes away a lot of the spiciness, leaving only a pleasant heat. It’s good for most taste buds. Sure, you could make it hotter (don’t remove the ribs and seeds for a medium salsa, double the jalapeños for a hot one), but this is good as it is. Salsa doesn’t always have to be super hot to be enjoyable.
And best of all, it’s so easy, as salsas generally are. Just chop, mix and serve with your favorite tortilla chips.
- 2 champagne mango, diced
- 3/4 cup diced strawberries
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red onion
- 1/2 jalapeño pepper, seeds removed and finely minced
- ¼ cup finely minced cilantro
- Salt and pepper, to taste
- Combine the mango, strawberries, green bell pepper, red onion, jalapeño pepper and cilantro in a bowl. Stir well to combine.
- Season, as desired, with salt and pepper.
- Enjoy immediately, or chill until ready to serve.