When I was in Austin for BlogHer Food awhile back I was able to attend a little party put on by the National Mango Board celebrating, you guessed it, all things mango. It was a delightful little gathering with lots of yummy mango treats like mango smoothies (swoon), mango bacon brussels sprouts (double swoon) and perhaps my favorite, mango jalapeno margaritas. And the coolest part? When I got home I got a shipment of mangoes to try some different recipes on my own. This here, is one of my creations. Well…it’s the only creation that turned out well anyway.
I have a confession to make. This recipe right here. This amazing, spicy, sweet, perfect for summer salsa is my first experience ever using mango in the kitchen.
I tried to make another dish with the mangoes I received a couple of days prior to when I made this dish. But let me tell you a little bit about mangoes. They are tricky to cut.
Like really tricky.
Like I cursed my way through three before I even figured out how to cut one.
In all honesty, I thought it’d be like an avocado. I don’t know why. I just did. If you don’t know anything about mangoes then let me tell you, that is not the case. And if you are a huge fan of mangoes then you are probably laughing at me because you know that it is not anything like an avocado. It’s fine. I was laughing too.
Laughing and cursing.
But by the 3rd mango I cut open, I figured it was time to find outwhat I was doing wrong so I turned to google and found a very good explanation on Simply Recipes. Following Elise’s instructions, I was finally able to cut a mango and thank heavens too because this salsa is out of this world. It’s sweet, it’s spicy and it’s would be the perfect last minute addition to your 4th of July celebration.
Disclosure: I was given the mangoes used in this recipe by the National Mango Board.
A perfectly grilled pork chop topped with a spicy hatch chile pico de gallo.
Earthy cremini mushrooms stuffed with mozzarella, tomatoes and basil and then grilled to perfection.
Grilled chicken with a sticky, sweet hoisin glaze.
Chicken fingers marinated in Parmesan ranch dressing, dredged in Parmesan bread crumbs and baked until golden. Perfect for weeknight meals!
A sweet and salty snack loaded with popcorn, peanut butter cups, marshmallows and graham cereal.
A traditional Filipino dish of pork, soy sauce, vinegar, peppercorns and bay leaves. Cooked to perfection in the slow cooker.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.