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.)
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.