Mango Corn Salsa
- 1 large jalapeño, diced, for more heat, leave the ribs and seeds, for less, remove
- 2 ripe mangoes cut into 1 inch pieces
- ½ red onion, diced
- ½ 15 oz can of drained and rinsed beans, I used black today. If you have pinto, use that
- ½ Cup frozen or fresh corn
- 1 clove garlic, minced
- Juice of 1 lime
- A healthy handful of cilantro, chopped
- Salt and pepper to taste
I’m embarrassed to admit this, but I still can’t cut a mango like a normal person. I try, but it just doesn’t really work for me. There’s a pit in the center, so you have to cut around it. That I can do, it’s the dicing it while it’s still on the skin that I have trouble with. I hope you’re better at it. In whatever way you get the fruit off the flesh, get them into small pieces. Be gentle with it though, it’s tender so it can quickly turn into mush.
Dice your onion and jalapeño, drain and rinse your beans, chop a pile of cilantro and mince your garlic. I’m a big fan of getting everything done, then building my meal. I find it’s easier when you have all of your ingredients out, chopped and measured before you start.
In a medium bowl mix your diced onion, chopped cilantro, corn, jalapeño, minced garlic, s&p and juice of half your lime until incorporated. This is when I’d give it a sample taste. Remember, you can always add more, but you can’t take away. We still don’t have the beans or mango in, but before we go mixing crazy and everything gets mushy, give it a taste. For me, I usually need more salt and probably the other half of the lime juice. To get the most from your lime (and lemons for that matter), give it a roll back and forth on your counter, this will release the juices. If that doesn’t work, pop it in the microwave for no longer than 10 seconds. I use a fork to really squeeze and get out every last drop, and since there are no pits, you can do it right over the bowl.
Now add your beans and diced mango. Gently mix. Taste, taste and taste again! Like I said, if you like heat, add the ribs and the seeds of your jalapeño, if you want to go crazy, use a serrano pepper, it’s even hotter!
If you have time, leave it in the fridge for a bit, let those flavors have some time to get to know each other, if you don’t, it’s super yummy as is!
*I made this another time using peaches instead of mangoes and I have to admit, I preferred the mango. Also, I learned from my mistakes and upped the heat level with a serrano pepper! Oh boy was that spicy!
