Wednesday, August 26, 2009

Mango Salsa

Last night I had guests. A bunch of fun crammed into a couple of hours.
A wonderful platter of smoked salmon, roasted beets (tossed in balsamic syrup and olive oil) with baby potatoes and dill. I am happily waiting for lunch so I can eat leftovers.

Tonight we have another special guest coming for dinner and we are having tacos. In honor of that, I will be making Mango Salsa. It is a versatile side dish that can be made a day ahead, (bring to room temperature)and is guaranteed to add lots of flavor to grilled fish and chicken. I used this salsa with salmon and coconut rice a month or two back and really enjoyed it.

2 cups mango flesh chopped into small pieces (1 1/2 mangos)
juice of two limes
1/2 cucumber diced, seeds and skin removed
1/4 cup red onion diced
1 heaping tsp. fresh mint diced
salt and pepper to taste


heather said...

I made this coconut rice, salmon and mango salsa dish again the other night! For my mom...she was super impressed...(of course, I had to tell her you were my inspiration.) and I still have the salsa in my fridge. :) maybe put it on fish tacos??

Jessica said...

a great idea to put on fish tacos! I am making veggie tacos tonight and putting it on those....

heather said...

What do you do for Veggie Tacos? mmmm....


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