The World’s Best Mango Salsa

Vegetarians and raw-food enthusiasts, brace yourselves for this recipe!

Mango season is almost here and this delicious and easy to prepare mango salsa recipe is guaranteed to make you lick your fingers.

But first, let’s review some “Mango Facts”:

• Very rich in Vitamins C, A and fiber
• Originated in Southeast Asia or India where it has been grown more than 4,000 years
• The US is the world’s largest importer of mangoes (approx. 300K tones/ year), followed by the Netherlands and the UK
• Most of the mangoes consumed in the US during spring and summer come from Mexico and India while mangoes found during the winter come mostly from Brazil and Peru
• The import of mangoes from India into the US was prohibited for almost 20 years , supposedly due to excessive use of pesticides and no viable alternative way to control potential pest hitchhikers. The ban was lifted in 2006 after the FDA and APHIS approved irradiation treatment for Indian mangoes
• Most mangoes imported into the US are treated with hot-water for pest control
• American consumers seem to prefer mangos with strong red color, and some producers increase this trait by treating mangos with ethylene in banana ripening rooms
• In the US, locally grown mangoes can be found in Florida, Southern California and Hawaii
• If you live in California, you may be able to find organic mangoes grown in the Coachella Valley. These are Keitt mangoes and are on season from September through October. You can find them in some famer’s markets, Trader Joe’s and even online!
• Keitt mangoes are large (up to 5 lbs!), sweet, not stringy. Note that these mangoes do not necessarily turn red or yellow when ripe! If they are bright green and feel soft, they are ready to be eaten!
  

So, here it is, this delicious treat in it’s full glory. Enjoy!

Many thanks to Kathy, amazing chef, adventurer, and sailor, who taught us to make this refreshing delicacy!

Kathy’s Mambo Jambo Mango Salsa

Ingredients

Photo:macheesmo

2 medium mangoes (20-24 oz. each, any variety), chopped (yields about 4 cups of chopped mangoes)

½ cup of pepper jelly (green or red; usually found in the jelly section of most supermarkets)

2 table spoons of lime juice

1 large red pepper, chopped

¾ of a cup of chopped red onion

½ of a cup of fresh cilantro

Preparation

In a large bowl, dissolve the pepper jelly in the lime juice, then add the other ingredients. Mix everything well and voila, it’s ready!

This mango salsa that can be served as a dip with chips or as a light chutney, over your sustainably caught fish or organic beef (if you really must!).

Bon appétit!

One Response to “The World’s Best Mango Salsa”

1. Kathy Reager says:

   July 6, 2011 at 10:31 am

   IF you like your salsa on the hot & spicey side you can add jalapeno seeded and chopped

   Reply