I love mangoes, but I rarely eat them because they really are a pain in the rear to cut up. I’ve tried the tricks that supposedly make cutting them easier, but I have never really found one that I like. Often I buy frozen mango for smoothies, but once in a while I’ll buy an actual mango to enjoy.
Mango is great all by itself, but it’s really a fun component to add to salsa! This version is cool, fresh and really great to compliment a summer meal. Who says salsa has to be tomato based?
What You’ll Need:
1 mango, chopped
1/2 a large red onion, chopped
1 cucumber, chopped
1-3 jalapenos, chopped fine
2 cups of cooked black beans
1 teaspoon of coarse sea salt
1/2 teaspoon of black pepper
1 tablespoon of extra virgin olive oil
2 tablespoons of white balsamic vinegar
1/3 cup of parsley, chopped (Note: I am not a fan of cilantro, in fact I despise cilantro, but if you’re a fan you could substitute this if you desired. I won’t vouch for the over all taste of the salsa though if you do choose this route.)
First chop a mango and add it to a large glass bowl:
Next add the chopped red onion:
Have I mentioned lately how these should be call purple onions instead? There is not red there! I haven’t? Well there you go then! ;oP
Next add cucumber:
And then the black beans, salt, pepper, olive oil and vinegar:
Toss everything together until well mixed. Then add chopped parsley and stir until incorporated:
Serve immediately or chill for a couple of hours before serving.
Notes: This is great on fish or steaks. Also you’ll want to use this within a day of making.