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Mango Peach Salsa

July 1, 2018

As much as I like regular tomato salsa, I also enjoy mixing it up, especially during the summer when mouth-watering fruits like mango and peach are in season.  I also get really nostalgic this time of year for my annual childhood trips to India where I would eat juicy mangoes delivered fresh to my grandparents’ apartment door by a local fruit vendor.  (Sounds fancy, but that’s how they used to do in India when I was a child and there were no supermarkets.  The vendors would stop by everyone’s door with their fresh fruit.)

Mango Peach Salsa | Wannabee Chef

In supermarkets here in the US, I’ve found that ataulfo (or champagne) mangoes from Mexico are very similar to the mangoes that I adored in India as a child.  I like them because the flesh is buttery and not very fibrous, and they have a rich, sweet flavor.  I used these mangoes to make my salsa.

Here’s my complete list of ingredients:

1/4 sweet onion, small dice (about 1/4 inch pieces)

1 peach, small dice

1 mango, small dice

1 Roma tomato, small dice

1/2 tsp jalapeno, minced

1 tbsp cilantro, minced

Squeezed juice of one lime

Salt and pepper to taste

Since mangoes can be a little tricky, to see how I peel and cut mangoes, check out this video (skip ahead to the 0:48 mark if you don’t want to watch the whole thing).  Also, FYI cilantro is very sandy, so you’ll need to wash it well.

Combine all of the ingredients into a bowl and mix together.  Serve with your favorite tortilla chips (mine are Xochitl Salted Corn Chips – they’re so addictive!).  It’s a perfect snack for the big game.  If you don’t finish the salsa, you can refrigerate it for a day or two until the fruits lose their firmness.

Mango Peach Salsa | Wannabee Chef

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