Mango Salsa
Mango Salsa
Makes about 4 ½ cups
5 min.
active cooking time
35 min.
total cooking time
Ingredients
3 cups
chopped fresh or jarred mangoes, drained (about 3 medium peeled and pitted mangoes)
1 ½ cups
diced red, yellow and orange bell peppers
½ cup
diced red onion
½ cup
chopped fresh cilantro
3 tbsp.
pineapple juice
2 tbsp.
Kowalski’s Freshly Squeezed Lime Juice
1-3 tbsp.
finely chopped jalapeño peppers, to taste
1 tbsp.
Kowalski's Extra Virgin Olive Oil
- freshly grated zest of ½ lime
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
Directions
- Combine all ingredients in a mixing bowl; toss until well combined.
- Let stand for at least 30 min. before serving.
Find It!
- Find peeled and sliced mango in the Prepared Produce Section.
- Find Kowalski's Freshly Squeezed Lime Juice in the Produce Juice Case.
Tasty Tip:
- To remove the flesh from a ripe mango, slice off the "cheeks" on either side of the pit; set cheeks aside. Place remaining mango on a cutting board with one cut side facing down for stability; carefully slice around the pit to remove as much remaining flesh as possible. Score the flesh of the cheeks in a crosshatch pattern without cutting through the skin. Using a spoon, scoop out the cubed mango (or gently push up on the skin with your fingers to invert the cubes, then carefully cut them away from the skin with a knife).
