Mango Salsa came into my life thanks to a very healthy mango tree looming over the little house I rented in Costa Rica. Every hour or two throughout the day the mangoes would crash on the tin roof with a bang! Needless to say, mangoes were often on my mind. So I started experimenting with different ways to incorporate them into my life.
I had always loved a corn salsa made by a family friend, so I just added mangoes and lime into it. (Limes because lemons are surprisingly hard to find in Costa Rica and limes were growing on a tree outside my bedroom.) Mangoes are a fantastic source of vitamin C (60mg, 100%) and antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid, and methyl gallat, which can protect the body against a variety of cancers, including colon, breast, prostate, and leukemia.
It is a sweet and deliciously filling salsa that I often eat with a spoon straight out of the bowl, but it makes a great dip for chips and a side dish for a variety of meals.
Mango Salsa
Ingredients:
- 2 large mangoes
- 1 ear of corn
- 1 large red pepper, seeded and diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro, chopped
- 3 lime wedges
- 1 teaspoon Sunwarrior Sea Salt
Directions:
Shuck the corn and boil for about 5 minutes (or to keep this a raw recipe, make sure you buy organic corn and simply rinse well). Stand mango on end and slice lengthwise, using a serrated knife to peel the skin. Cool the corn down in a bowl of cold water, then stand on end and shave off the kernels.
Mix all of the ingredients, except lime and salt, together in a bowl. Once mixed, squeeze in the juice from the lime wedges and sprinkle in the salt, mixing well. Finally, enjoy!
You can refrigerate leftovers for up to 3 days.
