Admittedly, this post is way more about taking a pretty picture than providing a recipe because Mango Salsa is just one of those things that can’t be perfectly reproduced with a static list of ingredients. Too many variants. Too many individualistic tastes. Just start with ripe mangoes, hopefully delicious, ripe tomatoes, (hard to find sometimes), and have confidance that you will be able to adjust the product to your liking! I will admit that I am driven by the looks of the finished product as much as the taste. If you get the balance of colors right, then the mango salsa seems to automatically taste great! It looks like a bowl full of jewels–so beautiful and delicious!
makes about 4 cups of salsa
2 large mangoes diced smallish, maybe a 1/2 inch in size (about three cups)
3 roma tomatoes, diced a bit smaller than the mango (about 1 cup) I like romas because they have more flesh than seeds, so the salsa ends up less liquidy without having to seed the tomatoes
1/2 a large red bell pepper, diced quite small, about 1/4 inch
2 medium to large jalapeno peppers minced (adjust the spicyness by removing some or all of the membranes and seeds from inside the jalapeno. I like to clean one pepper, and leave the seeds in the other)
5 green onions, sliced up until the darkest green.
1/4 cup cilantro, chopped
Juice from 1–2 large limes (this is where your personal taste comes in. Start with juice from 1 lime, and adjust from there)
salt and pepper to taste
I have substituted red onion for green onions in a pinch, and lemon juice instead of lime.