Were you looking for some mango salsa recipes? I've got a couple of recipes that are refreshingly delicious, perfect for the up and coming summer months.
If this is your first experience trying mango salsa recipes, your taste buds are in for a treat. You are going to think you are on a tropical islandenjoying an exquisite dining experience.
The combination of sweet mangos mixed with jalapeno heat is a combination of flavors not to be missed. And of course you can adjust the heat to your liking.
Not only are mangos delicious they are healthy too. They are rich in Vitamins A, C and potassium and contain up to 40% of your daily fiber requirements. All this in one average size mango.
Did you know that mangos make a great tenderizer to add to your marinades too?
Mangos contain an enzyme that is beneficial in two ways.
So why not try this wonderful fruit in your next marinade and salsa recipe and see for yourself why mango is considered the "king of fruit."
Now that you are ready to try some mango salsa, you may be wondering how to pick a ripe mango. You can usually tell by smelling and squeezing.
Want to use that mango today?
Then the nose knows.
With a ripe mango you will notice a sweet tropical aroma coming from the stem end. Upon squeezing, the fruit will yield to slight pressure, somewhat like an avocado. Ripe mangos are usually yellow/orange in color. If you are not going to use the mango for a few days, look for a firmer mango with a tight skin.
After you bring your mangos home from the store, you can ripen them right on your kitchen counter just keep them out of the sun.
An unripe mango will not ripen in the refrigerator. If you need them in a hurry, put them in a paper bag with an apple which will speed up the ripening process. Once ripe you can store them in the refrigerator.
Peel the mango first. I like using a knife as a potato peeler doesn't work well on a ripe mango. Once peeled, cut off the two widest sides of the flesh, keeping your knife close to the seed. Then dice each half to the desired size.
Here is the first of our mange salsa recipes:
Add all of the above to a medium sized bowl and mix with a spoon. Chill in the refrigerator for 1 hour before serving.
Whip up some margaritas and serve your Tropical mango salsa recipes with my favorite organic white corn chips from Trader Joe's and you've got the beginnings of a Mexican fiesta.
Fresh mango salsa is also great with fish or chicken too.
Makes about 5 cups. Enough for that party!
Here is the second of my mango salsa recipes you are sure to enjoy. The addition of avocadoadds a creamy delectable flavor that goes well with mango. Compliments of Great-Salsa.com
Ingredients for Avocado Mango Salsa Recipes
Directions for Avocado Salsa Recipe
Mix all ingredients except avocado in large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper to taste.
Interested in more salsa recipes? You'll find a variety of great salsa recipes on this site.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California