Description
This salsa is an immediate flavor trip to the tropics and it’s so easy to make. I started making a version of it years ago when I was in Kauai and there were loads of ripe tropical fruits fresh for the picking where I was staying. I’ve been tinkering with the recipe ever since. You can use any medium ripe mango for this recipe, as long as it yields 1.5 to two cups of finely diced fruit.
Ingredients
- 1 medium (ripe) mango
- 1 medium tomato, finely diced
- 2 medium scallions, thinly sliced
- 1/4 medium habanero, seeded and minced, more to taste
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon fine salt, more to taste
- 1/4 teaspoon granulated sugar, more to taste
- Freshly grated zest of 1 lime, about 2 teaspoons
- 1 tablespoon freshly squeezed lime juice
- Freshly grated zest of 1/2 orange, about 2 teaspoons
- 1 tablespoon freshly squeezed orange juice
- 1/3 cup finely chopped cilantro leaves
Directions
- Gather the ingredients.
- To prepare the mango, hold it upright and with your knife slice down and around the stone, curving around the stone as you do so on each side.
- Score both of these sliced off sections lengthwise and crosswise until your knife reaches the peel, then scoop out the cubed mango.
- Slice the peel off from around the stone and cut off the remaining mango.
- Finely dice all of the cubed mango. You should have 1 1/2 to 2 cups.
- Place the mango, tomato, scallions, habanero, ginger, salt, sugar, lime zest and juice, orange zest and juice, and cilantro into a medium bowl and stir well to combine.
