I have to give all credit to Shawn over at I Wash...You Dry for this recipe and post. She provided dinner for Cody and I a couple months or so back (not literally, though how fun would that have been?) and when we were finished chowing down on her recipe for Mango Margarita Chicken, I knew I needed to make a super big batch of the salsa for our next party.
And so I did!
The salsa was SO good on top of grilled chicken and I wanted MORE! I knew I'd inhale it minus the chicken and I knew my friends would, too.
We had one of our typical summer BBQs recently and I immediately brought up Shawn's chicken recipe and re-worked the mango salsa a bit to provide for a party.
Now, my adaptation certainly makes enough for a party. How big that party is for you, I'm not judging. If it's a cookout for 20 or a party of just 1 or 2, the bowl will probably be emptied by night's end.
Just warning ya. It's only polite.
Below I list 3 mangos. Using all 3 mangos will lead to a mango heavy salsa - which I liked. I'm a big fan of fruity salsas. If you're not a fan of extra mango, I'd say you'd be good with 2 and 1/2 mangos. I just added them one at a time until the ratio was perfect for me.
In the end, this salsa is sweet and tangy with just a smidgen of spice from the dice jalapeño. Basically perfect for any summer party where the weather is hot and sticky, you've got a freezing cold drink in one hand and sunglasses over your eyes. Great, you've got a free hand to dive right into this salsa!
Fresh Mango Salsa
Adapted from I Wash...You DryIngredients
- 3 large mangos, diced
- 3 roma tomatoes, diced
- 1 medium sized red onion, diced
- 1 jalapeno, diced
- Juice of 1 lime
- 2 tablespoons chopped cilantro (or more, depending how much cilantro you like!)
- Sprinkle of salt and pepper, to taste
- 1/4 teaspoon garlic powder
- Combine diced mangos, tomatoes, onion, and jalapeno in a medium sized bowl.
- Squeeze in your lime juice.
- Stir in cilantro, adding more if desired.
- Add in your garlic powder, then salt and pepper to taste.
- Refrigerate for 1-2 hours so flavors marinate - the longer this chills, the better it tastes!