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Delicious Mango & Corn Salsa Recipe
Mango goes well with corn. This salsa recipe brings them together in a spicy dish that is sure to please. You can serve this mango and corn salsa recipe with chips, tacos, fish, pork, chicken or anything else that comes to mind. You could also sit and eat it with a spoon if you are so inclined. It is tasty and delicious. If you like things a bit spicy, you will love this colorful salsa. The Serrano peppers give this dish a bit of a kick that you will enjoy.
Mangos are exotic. They are bright. They are available all year long. Why not make the most of this delicious tropical fruit? Mangos are full of vitamins C and A. They support a healthy immune system, good vision and strong bone growth. They provide fiber that can keep your digestive system working well and can help lower your cholesterol. Making a salsa containing mangos is a great tasting way to work this fruit into your meals. Your kids will love them and not even notice how good they are for their health. You will be amazed at how many foods go well with mangos when you make this salsa.
Choose mangos that have a slight give when you grip them. If you want to eat it the same day, choose one that is slightly soft. Firmer mangos work well if you plan to eat them later in the week. They will ripen at room temperature. Once ripe, they can be kept in the refrigerator for up to five days.
Mango Corn Salsa
Ingredients -
3 Serrano peppers
¼ cup red onion, coarsely chopped
1 bunch cilantro, chopped
2 small tomatoes, chopped
3 Tablespoons rice vinegar
1 Tablespoon olive oil
1 mango, peeled, seeded and diced
½ cup green bell pepper, chopped
½ cup fresh corn kernels
¼ teaspoon ground cumin
½ teaspoon white sugar
Salt and pepper to taste
Preparation:
Remove the stems from the peppers and place the Serranos, the red onion, half of the cilantro and half of the tomatoes into a food processor. Process until the mixture is smooth. Pour in the olive oil and rice vinegar and pulse until smooth.
Mix together the remaining cilantro, tomatoes, mango, green bell pepper, corn, cumin, and sugar in a bowl. Stir in the mixture from the food processor. Season with salt and pepper to taste.
Chill the salsa for an hour before serving.
(Makes 2 cups)
