While in the supermarket shopping for ingredients for this mango salsa, an accompaniment to my crave-able Chicken Lettuce Cups, I confess I had a panic moment. Low and behold, Montana supermarkets don’t carry ripe mangos in the summer.
Determined to pair chicken and mango as I’d originally planned, I took my chances and picked up a bag of frozen organic mangoes. And OMG. Frozen mangos are AH-mazing. In fact, arguably better than fresh. Why? They are perfectly cubed and ready to use, hold their shape well and are reliable and consistent in ripeness and flavor. Heck, I even used them to make some Mango and Strawberry Frozen Margaritas! (Recipe coming — promise!)
Chop away and enjoy this perfect accompaniment to any chicken dish!
Mango Salsa Recipe
- 2-3 mangoes OR one bag of frozen mangoes
- 1 small jalapeno
- 1/4 cup cilantro
- 1 inch piece ginger peeled and grated
- 1/2 teaspoon cumin
- Juice and zest of 1 lime
- Drizzle of olive oil
Chop mangoes into desired cube size.
If mangoes are frozen, I like to chop them frozen and set aside on cutting board to defrost.
Remove the seeds from the jalapeño (or keep them if you like the heat).
In a medium bowl mix jalapeño, cilantro, ginger, cumin, lime juice, lime zest and olive oil.
Mix to combine.
Best served chilled.