August 6, 2011

Mango Salsa

Posted in Watermarks in Progress at 11:59 pm by Tamara

I LOVE Qdoba’s mango salsa.  I have a mini freak-out session every summer when I see it come back on the menu.  I was raving about it on Facebook, and a brilliant friend went and tried it, loved it, and had the INSPIRED idea to go find the recipe online.  Why didn’t I ever think of that??  Probably because I’ve never made salsa before in my life.  But this stuff is so good, it was worth the adventure to try, even though Bear had a particularly fussy day today.  So, without further ado, here’s the recipe,..

Mango Salsa

2 cups of mangoes, fresh or frozen; cut into 1/4″ to 1/2″ pieces

1 medium red pepper, diced into 1/4″ to 1/2″ pieces

1 medium cucumber, diced into 1/4″ to 1/2″ pieces

1/4 of a red onion, diced into 1/4″ to 1/2″ pieces

1 jalapeno, finely minced

1/4 cup of chopped cilantro

1 lime, juiced (or approximately 2 tablespoons of juice)

1 tablespoon of sugar

A pinch of salt

The ingredients. So colorful!

1. If using frozen mangoes, thaw and then cut into 1/4″ to 1/2″ pieces; place in mixing bowl.

If you are using fresh mangoes, you will need to follow the procedure below: The mango has a flat, oblong pit that you want to cut around, separating the flesh of the mango from the pit. Stand the mango on its end with the stem side down. With a sharp knife, cut from the top of the mango down one side; repeat this on the other side. You should end up with three pieces-two sides, and a middle section with the pit. Take the outer section of mango and make lengthwise and crosswise cuts without cutting through the skin. You will then be able to peel the pieces away from the skin. Repeat this step with the other outer section of mango. Add pieces to the mixing bowl.

This is it flipped, then I just sliced it off in several layers so the chunks weren’t too big.

These are the pieces I got when I cut it per their directions. The bottom one is the pit.

2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.

3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.

4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you don’t want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your  hands.

All the ingredients. So pretty!


5. Chop cilantro and add to bowl.

6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.

7.  Add sugar and salt; stir.

8.  Makes about four cups.  Refrigerate until needed, and enjoy!

The finished product. Heavenly!!

It took me about an hour to make.  A whole hour, you say?  Yes, but it was a “Mommy Hour” so it included multiple breaks to pick up a crying baby.  So that time estimate may not help some of you, but those of you with kids will have a much more realistic idea of how long it will take to make, now.  Haha!  I’ve never done anything with fresh mangoes before, but these cutting instructions worked pretty well.  I tasted a little piece when I was dicing it, literally said “Oh my goodness!” out loud and about fainted it tasted so good.

I just ate a bowl of the finished product with tortilla chips.  Oh!  So yummy!  It’s not hot; if you wanted to make it spicier you could add more jalapeños.  It would also be good with peaches if you can’t find mangos, or even wanted to do half and half.  I want to try it on grilled chicken.  Yum, yum, yum!  Here is the link to the original recipe:  Enjoy!


1 Comment »

  1. Mom said,

    What a lovely, beautiful, colorful post! I can almost taste it. Guess I’ll have to try the recipe!

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