I first made this Spicy Mango Salsa on a whim last summer when we had friends coming over for a playdate and dinner. I had asked Hubby Dear to have a taste of it, as is noted in his job description of in-house taste-tester, and he loved it. So much so, that we ended up eating the whole bowl and I had to put out regular jarred salsa instead with the chips when our friends arrived. Since then, this Mango Salsa recipe is a sure shot every time I have mangoes in the fridge. We like it spicy, but if you don’t then simply leave out the jalapenos. It’s lip-smacking good either way!
As a kid growing up in Kuwait, I remember eating mangoes in abundance during the summer months. For the entire months of April-June, our king-sized fridge would have a whole shelf dedicated to this princely fruit. My Dad would buy them by the boxes at the beginning of each week, and we just could never get enough of them. I fondly remember my Mom using them is many recipes, including something very similar to this Mango Salsa.
Unlike kids in India, we only had access to the Alphonso mango, a variety considered to be one of the best in sweetness and taste. So it came as a big surprise to me when I was introduced to the many other varieties of mango in the couple of years we stayed in India during the 1st Gulf War. I had no idea that this delicious fruit came in many different sizes, shapes, colour and most importantly, flavour. Mangoes in India are a treasured fruit and used extensively and creatively in both sweet and savoury ways. I have to admit that even after all these years, and after all the varieties I’ve tried and tested, the Alphonso still happens to be my favourite.
I couldn’t help myself a few weeks ago when I spotted them on my weekly grocery trip. Although the season was just beginning and they almost cost me a small fortune, I knew I HAD to have them. I picked a dozen of the most sweet-smelling and juicy-feeling ones that I could find and rushed home, eager to chill them for a couple of hours. For those not in the know, a sweet luscious mango is best enjoyed cold. Once our lunch was done, I pulled out three from my fridge, peeled and chopped them into slices and placed the platter in front of Hubby and Baby Dear. The plate was cleared in seconds! It was our way of realizing that summer was almost here.
A few days ago, I received an email from Naina, a long-time reader asking me for a recipe using mangoes. I knew instantly that this Mango Salsa was what I needed to share. It’s been our staple snack almost every evening since the last few days.
SPICY MANGO SALSA
- 2 large ripe mangoes, finely chopped
- 1 large red pepper, deseeded and finely chopped
- 1 large cucumber, finely chopped
- 1 jalapeno, deseeded and finely chopped
- a handful of fresh cilantro leaves, finely chopped
- a handful of fresh mint leaves, finely chopped
- 2 tbsp fresh lime juice
- 1/2 tsp red chilli powder
- salt and pepper, to taste
- Mix all the ingredients in a large bowl and let it sit for 15-20 minutes in the refrigerator to allow the flavours to blend. Serve chilled with a generous serving of tortilla chips.
This post was originally published in April 2015 and has been recently updated.
If you like this recipe, then you will surely like my Grilled Corn Chaat recipe as well.
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