The Mango Salsa of Your Dreams
While you can get mangoes all year long, we think they are best in the summer months. Throwing together a delicious mango-jicama salsa to eat with chips, on fish or with delicious chicken, seems like a good idea. On a lunch run to Whole Foods, we grabbed some ready-made to eat with our favorite chicken drumsticks tonight. It's pretty easy to make yourself too. Give yourself 10-15 minutes and follow the below recipe from Food.com. We've slightly modified it to give you more scrumptious taste options. If you are worried about how to actually chop a mango, fear not. Watch the funny Alton Brown video. Be warned -it contains fake blood, so if you are squeamish, fast forward to the end to see the best way to slice and dice a mango.
1⁄2 cup ripe mango, diced
1⁄2 cup jicama, diced
1 Roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed (Note: We think this can be optional.)
2 tablespoons cilantro, chopped
1⁄2-1 jalapeno, seeded and finely chopped
Optional: 1 cup red onion, diced (about 1 medium red onion)
Optional: If you forgo the OJ, you can throw in ½ cup kiwi, diced (about 2 kiwis)
salt (to taste)
Mix the ingredients in a bowl and refrigerate for about 2 hours before chowing down.
Picture Credit: The Haute Mess - Jicama, Kiwi, Mango Salad