Mango Cilantro Salsa Recipe

Mango: Provides the sweet and juicy base for the salsa.

Cilantro: Adds a fresh, herbaceous flavor that complements the mango.

Red onion: Gives a sharp, tangy bite that balances the sweetness of the mango.

Jalapeño: Adds a spicy kick to the salsa; adjust the amount to your heat preference.

Lime: The juice adds acidity and brightness, enhancing all the flavors.

Salt: Enhances the overall taste and brings out the flavors of the other ingredients.

When dicing the mango, make sure to cut it into uniform pieces to ensure even distribution of flavor throughout the salsa. To easily remove the mango flesh from the pit, slice off the sides of the mango first, then score the flesh in a crisscross pattern before scooping it out with a spoon. This technique helps in achieving consistent diced mango pieces, enhancing the overall texture of the salsa.

• diced mango - Substitute with diced pineapple: Pineapple offers a similar sweetness and tropical flavor that complements the salsa well.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery taste that can mimic the brightness of cilantro.

• diced red onion - Substitute with diced shallots: Shallots have a milder, sweeter flavor that can replace the sharpness of red onion.

• jalapeño, seeded and minced - Substitute with serrano pepper, seeded and minced: Serrano peppers offer a similar heat level and flavor profile to jalapeños.

• lime, juiced - Substitute with lemon, juiced: Lemon juice provides a similar acidity and citrus flavor that can brighten the salsa.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty taste.

• To keep your mango cilantro salsa fresh, store it in an airtight container. This will help maintain its vibrant flavors and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The salsa will stay fresh for up to 3 days. The lime juice acts as a natural preservative, helping to keep the mango and cilantro crisp and flavorful.

• If you want to freeze the salsa, transfer it to a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date so you can keep track of its freshness. Frozen mango cilantro salsa can last up to 2 months.

• When you're ready to enjoy the salsa, thaw it in the refrigerator overnight. Give it a good stir before serving to redistribute any separated juices.

• For the best texture and flavor, consider adding a bit of fresh cilantro and a squeeze of lime juice after thawing. This will revive the salsa and make it taste as fresh as the day you made it.

• Avoid refreezing the salsa once it has been thawed. This can compromise the texture and flavor, making the mango mushy and the overall taste less vibrant.

• Microwave Method: Place the mango cilantro salsa in a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splatters. Heat on medium power for 30-second intervals, stirring in between, until the salsa is warmed through. Be cautious not to overheat, as the mango can become mushy.

• Stovetop Method: Pour the salsa into a small saucepan. Heat over low to medium heat, stirring occasionally. This method allows you to control the temperature more precisely and prevents the mango from becoming too soft. Heat until the salsa is just warmed through.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the mango cilantro salsa evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes, checking occasionally to ensure it doesn’t dry out.

• Room Temperature Method: If you prefer not to heat the salsa, you can simply let it sit at room temperature for about 30 minutes before serving. This will take the chill off without altering the texture of the mango and cilantro.

• Double Boiler Method: For a gentler reheating process, place the salsa in a heatproof bowl over a pot of simmering water. Stir occasionally until the salsa is warmed through. This method helps maintain the integrity of the mango and other fresh ingredients.

• Grill Method: For a smoky twist, place the mango cilantro salsa in a heatproof dish and set it on a preheated grill over indirect heat. Cover the grill and let the salsa warm up for about 5-10 minutes, stirring occasionally. This method adds a subtle charred flavor to the salsa.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Chef's knife: A sharp knife to dice the mango, chop the cilantro, and mince the jalapeño.

• Cutting board: A sturdy surface to safely chop and dice the ingredients.

• Measuring cups: To accurately measure out 2 cups of diced mango and ¼ cup of chopped cilantro and diced red onion.

• Measuring spoons: To measure out ½ teaspoon of salt.

• Citrus juicer: To extract the juice from the lime efficiently.

• Mixing spoon: To mix all the ingredients together thoroughly.

Pre-cut ingredients: Buy pre-diced mango and pre-chopped cilantro to save time on preparation.

Use a food processor: Quickly mince the jalapeño and red onion using a food processor instead of chopping by hand.

Juice efficiently: Roll the lime on the counter before juicing to extract more juice with less effort.

Batch preparation: Make a larger batch of salsa and store it in the fridge for up to a week, so you have it ready for multiple meals.