Typically, my younger daughter comes home from Whole Foods with a large container. I mind, but I don't mind. I mind because it's expensive. But, it's so delicious that I usually eat it up before she can. Now, we can both be happy. Essentially, for the price of a box of mangoes, you can make your own salsa that will rival any store-bought option. I love it for the Christmas holidays as well because of the colors - I combine green and red Thai chiles to make it more festive, which plays well against the yellow of the mango, the red of the onion, and the green of the cilantro.
Where can you find ripe mangoes in the winter? Believe it or not, many mainstream grocers and of course Indian grocery stores. In Chicago, our little India - Devon Ave. - has lots of options. My favorite is Fresh Farms International Market on 2626 W. Devon Ave., where I've been going for years for my produce. When you purchase them, be sure they are a touch ripe. If they are not, just leave them out on the counter to ripen over the next day or so. We want that sweetness from a ripe mango, which plays well against the tangy backdrop of the vinegar. Once my mangoes are ripe, I always put them in the fridge so they are nice and cold when we are ready to devour them.
This is likely one of the easiest recipes I've ever shared. The most complicated part of the process may be just sourcing the mangoes.
[[ recipeID=recipe-2maybr9hn, title=Side Note: Sweet and Spicy Mango Salsa ]]
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by Anupy Singla, Indian As Apple Pie
Servings:
Keywords: Indian Recipes, Chutney, Mango, Salsa
This recipe is by Anupy Singla, Indian As Apple Pie. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!
