Vacation Inspired Mango Salsa


Earlier this month I went and visited family in Florida and indulged in fresh fruit and fresh fish, both of which were either picked from the backyard or caught off the deck. When I got home to the wet, about-to-be mud season weather we were having here, I decided I needed to bring some of that Florida feeling into my kitchen. What better way then with fresh mango salsa?

mango salsaI searched the internet looking for a great mango salsa recipe and found one that is almost identical to the one that my uncle makes and puts on his fresh grouper. While most of his ingredients come from his fruit trees and yard I decided to head over to Jackson Whole Grocer and get mine. I’ve never picked out a mango before and the produce manager was right there to give me tips to picking the best. The softer the mango, and sometimes the brighter in color, the more ripe they are. After picking out my produce I headed to Jackson Whole Grocer’s deli counter. With the help from the deli’s manager, Justin, we decided that the Santa Maria chicken would be best with the mango salsa I was making.

The total time to make the salsa was about forty five minutes because of all the prep work you have to do to the produce. All of the ingredients should be chopped evenly and sit for at least fifteen minutes to marinate together. If you don’t want the salsa super spicy do not use a jalapeño. I grilled the chicken, put a plentiful amount of salsa on top, and served it over rice. It was the perfect dinner to brighten up a rainy day. I saved the left over salsa and enjoyed it with tortilla chips for lunch the next day.

Fresh Mango Salsa


  • 1 large ripe mango, chopped
  • 1 sweet red pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 jalapeño, raw, chopped
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons lime juice, fresh squeezed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  • Roughly chop all ingredients. Mix all ingredients together and squeeze lime juice over them. Stir. Let stand for fifteen minutes. Refrigerate and serve cold.

About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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