Salsa, done right, is the ultimate snack food. Light, filled with vegetablesand in this case fruitand refreshing.
It’s also the kind of food with thousands of variations. Here, the combination of the sweetness from the mangoes and the spiciness from the shallots counterbalance each other, perfectly rounding the salsa. It’s great served simply, just with corn chips, but even better when served over black beans or freshly grilled fish.
The beauty of it is that you can adapt it to suit your tastes. If you want to make it spicier, add in some fresh hot peppers. Or, if you like cilantro (but, really why would you?), chop it up and mix it in. The variations are endless.
One quick note about the instructions before you get started: It may seem fussy to add the ingredients in the order I’ve indicated, but it’s worth it. By adding the shallots and garlic to the lemon juice first, they mellow out slightly, losing some of their bite and adding a more subtle flavor. Likewise, putting salt in early on helps to draw moisture out of the tomatoes, creating a liquid base, so you’re not simply spooning cut up fruit and vegetables onto your chips. Not that there’d be anything wrong with that.
1 mango, cubed
1 clove garlic, minced
2 shallots, finely diced
2 tomatoes, diced with seeds removed
2 TBS lemon juice
Salt and Pepper to Taste
In a large bowl, combine lemon juice, minced garlic and diced shallots. Add a pinch of salt and allow to sit at least 5 minutes. This is a good time to start cutting your tomatoes and mangoes.
Add the tomatoes to the lemon/onion mixture and add another pinch of salt. Allow to sit another 5 minutes.
Add the mangoes and stir. Add salt to taste and season with freshly cracked black pepper.