This is a sweet and spicy salsa that is great for the summer when fresh mangoes are in season. There are no tomatoes in it but it still captures much of the same flavor from the jalapeno, red onion, garlic, lime juice and cilantro. We also added diced cucumber to give it some crunch and balance out the cayenne pepper. It started out a little sweet, but by the next day all of the flavors had melded together and it was balanced and delicious. This salsa is great with chips, but it would also be delicious on a piece of salmon or pork.
1 ripe mango, diced (not too ripe though or it will turn into mush)
1/4 cup minced red onion
1 clove garlic, minced
1 jalapeno, minced (seed it first if you are worried about the spiciness)
1 medium cucumber, peeled, seeded and diced
2 limes, juiced
1 tablespoon chipotle in adobo sauce (or use 1/2 teaspoon cayenne pepper)
1/2 teaspoon salt (or more to taste)
2 tablespoons chopped cilantro
Chop all ingredients as listed above.
The mango was the hardest, as ours was a little too ripe. The easiest way to do it is to peel the skin off and score the flesh of the mango with your knife into small squares. Then slice the fruit off and it will already be cut into small pieces. Mix everything together and chill until ready to serve.
Taste it to see if you need to add more heat according to your taste. As I said, it is definitely better the day after making. Enjoy!