I love the seasons in Colorado. I love that every time I’m just about to get tired of one, something new starts up. I love that we can go through all four of them sometimes in one day.
But I do miss having summer produce year-round. I miss corn in the winter. I miss peaches. And by mid-February, I could really go for a nice, juicy mango.
So I try to make up for it by eating all the stuff when it’s ripe and juicy throughout the summer. It’s mango season right now, and they were on-sale this week (and perfect, I might add)…but I’m including instructions for making this salsa with frozen mangoes as well, so you can have it all year. Or you can make it now with fresh mangoes and freeze the salsa to eat later. Whatever works.
I’ve also included tips for managing your salsa spiciness. You can tweak this recipe to make it mild, medium, or hot, depending on your salsa-eaters.
The only mango salsa recipe you’ll need — with fresh or frozen fruit, and adaptations for spicy or mild.
- 2 whole mangoes, peeled, with pit removed OR 1 c diced frozen mango
- 1 onion, chopped
- 2 jalapeños (see notes below)
- 1/2 lime, or 1 Tb lime juice
- salt to taste
- Add all ingredients except salt to food processor.
- Pulse until ingredients are blended.
- Stir in 1/2 tsp salt, taste and add more if needed.
- For mild salsa, leave out the jalapeños altogether. For medium, remove seeds and the pith and rib (all the inside-stuff) from jalapeños, dice them and add to salsa. For spicy salsa, do not remove insides — dice and add entire jalapeño to recipe.