Photo by Sonia Mendez Garcia

Mango Salsa

Servings: 3 cups

Growing up in California, my favorite way to enjoy fresh mango was on a stick with fresh lime juice and lots of chile limon powder sprinkled all over. Since moving to central New York, I have adjusted and adapted to other ways of enjoying the foods from home. Although I was a fan of sweet and spicy snacks as a kid, in our family, we never prepared any fruit salsas. As I developed as a cook and began to make more seafood recipes, I discovered that I loved a good spicy fruit salsa for garnishing fish and shrimp dishes.


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  1. While you are prepping the ingredients, soak the diced red onions in cold water with a splash of red or white vinegar. This will help deflame the onion, so it is not so strong. When all of your ingredients are chopped, drain the onions and combine everything in a large bowl, taste for salt and let salsa sit for 30 minutes before serving.
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