Saturday, July 10, 2010

Mango & Melon Salsa


Here is a great recipe for mango salsa.

I will warn you, that mangos are a pain to cut up.
They have a hard flat pit in the center, and you have to work around it.
The outer skin is also tough to peel.

Make sure your mango is nice and ripe and it will make the job much easier.

Here is the best way to peel a mango from Martha Stewart.

Mango & Melon Salsa:

1 mango, peeled and diced
1 cup of ripe canteloupe, diced
2 tablespoons red onion, diced fine
2 tablespoons fresh cilantro, coarsely chopped
1 lime zest from 1 lime
2 tablespoons juice from 1 lime
1 tablespoon canola oil
kosher salt to taste
freshly ground black pepper to taste

This is fantastic served over grilled shrimp along with sliced avocado.

Or serve with chips!


My Carolina Kitchen said...

I adore mango salsa too, but I agree they are a pain to cut up no matter how you do it. I bought the fancy cutter from Williams Sonoma but its not much help.

I like the addition of the canteloupe in yours. I usually include a hot pepper in mine and a little honey to cut the pepper's heat. Have a great weekend.


Beautiful salsa! I can just imagine all the wonderful uses for this!

Jen_from_NJ said...

I love the grilled shrimp, avocado, and mango salsa combination - perfect summer meal! Mangos are a pain but this looks well worth the effort.

Recipe for Delicious said...

It's too hot to do anything here, so I'm jus enjoying imagining what that would taste like if I had the energy to make it. Looks great

elra said...

Never tried this combo, but it does sound so good :)

Eileen said...

Everything looks so good Stacey. Can we come over for dinner???

kat said...

Oh, I bet that is super over the shrimp perfect for this hot weather

Kirsten Lindquist said...

Great combo! Here's a tip for cutting manglo; slice as close to the pit as you can on each side and score the mango without peeling it and then just scoop it out of the flesh; no peeling required1

Natalie said...

i love fruity salsas--i just make my hubby cut them up :) can't wait to try this!

Proud Italian Cook said...

I always feel like I'm leaving half of the mango on the pit. I'm going to make this,I like how you used cantaloupe too!

Donna C said...

I Agree with Kirsten Lindquist. I slice as CLOSE to the pit as you can on both sides of the mango and then score the mango flesh into a checkerboard of cubes(being VERY careful NOT to cut into the skin), THEN gently FLIP the half mango cup "INSIDE OUT" and all those little cubes can just be picked right off the skin(VERY EASY and FAST)!!! The mango halfs with all their little cubes attached(flipped inside out) also look SO pretty, I used to serve them this way!

Lori Lynn said...

Clearly worth the pain. Love the pairing with grilled shrimp, or any fresh fish.

The Japanese Redneck said...

Sounds like a great pairing!

Bev said...

Hi Stacey!
This was YUMMYYY!!! I made it yesterday to go with your "Family Recipe BBQ Chicken" for my hubby's birthday get together and it was a huge hit! My husband ate the cantelope so I had to sub in some watermelon instead. It was fantastic!! We also had the strawberries in balsamic vinegar and brown sugar I got from another blog you recommended (Tall Clover Farm) (OMG sooo good too!) so I think I need to thank you for making a birthday event such a success in the food department for our family!
Thank you so much and keep the great recipes coming!
Bev in Annapolis

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