Day 2, Dip of the Day: Spicy Mango Salsa

Being a southern California native, there is seldom an occasion where salsa or guacamole is not out on the table for some snacking before the main course.  With summer in full swing it’s the perfect time to deviate from the traditional tomato salsa base and try some sweet 

mangos. Continuing my Dip a Day countdown to the 4^th of July, I’m making mango salsa to satisfy my snacking needs and brighten up the cloudy San Fran day!

Mangos are high in vitamins C and A, low in calories and provide a healthy does of fiber so there’s no need to curb your snacking when indulging in this spicy and tropical recipe!

Mango Salsa

4 mangos, diced

1/3 cup red onion, finely diced

3 cloves garlic, crushed

1 jalapeno, finely diced

½ tsp red pepper flakes

¼ tsp cumin

½ cup cilantro, chopped

Zest and juice of 1 lime

Kosher salt to taste

Mangos can be a bit tricky when it comes to slicing, but with this easy technique all mango-cutting fears will be gone! With the narrow end facing up, slice mangos parallel to and on both sides of the pit. Score the mango flesh vertically and horizontally to create small squares. Using your thumbs push the skin of the mango out to invert the scored flesh, then use a spoon or paring knife to scrape out the cut mango pieces. If you need a little extra help, check out this video to get a full tutorial.  

In a large bowl, mix together diced mangos, red onion, crushed garlic, jalapeno, red pepper flakes and cumin. When cutting the jalapeno be careful to remove the seeds and wash your hands after cutting and touching the jalapeno to avoid any uncomfortable skin/eye irritations. If spice is a prime enemy of yours try using an Anaheim pepper and cut back on the red pepper flakes.

After thoroughly combining the first 6 ingredients, add the cilantro, lime juice and zest. Season with kosher salt to taste. Chill the salsa for about 20 minutes. Try pairing this salsa with Pretzel Crisps, which are lower in fat than most tortilla chips, or large, wide slices of jicama.  To make things a little more interesting toss about a ¼ cup fresh cut corn in the salsa for some extra crunch! 

Pretzel Crisps did not sponsor or provide Katie with any compensation for this post.