| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 3 cups |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 3 cups |
Ingredients
- 3 mangos, peeled and chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 red jalapeno or serrano pepper, seeded and finely chopped
- 1 scallion, finely chopped (both white and green parts)
- 1 to 2 tablespoons margarita mix
Instructions
- Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.
Reviews
We made this for my daughter’s graduation from college. It was really good and a keeper! We left out the cilantro…allergies and ew made it the day before so everything could meld together! A favorite at the party!
We loved this, made to recipe, but used green jalapeno as that was what I had. It’s so much better than what you buy at the store. It’s now in my permanent files. THANK YOU SUNNY
Having grown up in Southern California, most of the time in San Diego, I am very partial to Mexican flavors, and this mango salsa recipe is a gem because of the margarita mix, a fresh spin. That said, I refused to use the bottled margarita mix, as I have enjoyed far too many scratch-made margaritas to settle for this stuff. So I made my own: starting with lime juice (squeeze fresh or use Santa Cruz brand organic, not-from-concentrate lime juice), I mixed 2 parts lime juice to 1 part simple syrup, to 1 part triple sec. (If you have any leftover mix, toss in a bit of tequila and celebrate your salsa with a margarita shot!) Served the salsa over salmon filets—grilled, roasted, pan seared, however you like it. Heavenly.
I have to admit that it tastes very good. I also added radishes (finely minced) for some added crunch. This needs salt and pure lime juice. And voila!