The Post was ready for the blog, a simple uncomplicated Mango Salsa recipe and general details but after a five minutes discussion with my mother this morning I decided to include that as part of this post! “What is that colorful thing Pasta is having Dolon?” Mom asked upon entering my apartment this morning. I replied, “that’s Mango Salsa Maa, She loves it”. “You mean a mango based salad!” Mom asked almost horrified. “No Maa, Salsa is not salad, in fact, Salsa means Sauce, actually a Spanish word it is” I replied.
Then again started almost after guessing what will be mom’s next question “ Salsa is not as typical as ketchup and normal sauce but it is an assorted mix of different things. Mostly veggies and fruits with chili and a few spices and it is kind of a dip. If you think you are done with the questions how about you having a little portion of Mango Salsa with Wheat Crisps ( Pasta had all the Nachos and hence the wheat crisps) Mom”, and there end our discussion.
When Mangoes are in season in abundance, and when my little munchkin loves her portion of Mangoes in any form, I naturally try to fulfill her wish by making various dishes with Mangoes. Mango Salsa is something Pasta loves a lot especially along with the Nachos. I make Mango Salsa quite often for her, as she does not like cucumber or any other form of Salad or Salsa to feed her little more veggies along with her favorite Mangoes.
In addition, I and Mehebub also enjoy our portion of the Mango Salsa with the perfect sweetness from Mangoes, with the punch of lemon juice and crunchiness of Onion and Bell Peppers. I prefer to add both Green and Red Bell Peppers while making the Mango Salsa as Pasta loves to identify the colors while having her food. Onion is optional but I love it as part of the Mango Salsa I make at home.
Finally coming to the recipe, it actually is very easy to make Mango Salsa at home. Even a kid can make Mango Salsa very easily as this does not involve any cooking on the fire. Pasta loves to chop ripe mangoes with her kid-friendly knife and I try to help her with that. She may not good with the cutting given she is 3 and a half years old but that has nothing to do with the taste of Mango Salsa. I, though, not have used the mangos Pasta chopped for this recipe. I prefer to use Himsagar or Alfonso or Lyangra to make Mango Salsa but any sweet and ripe Mango can be used.Print
- Ripe Mango: 2
- Red Bell Pepper: 1 small
- Green Bell Pepper: 1 small
- Onion: 1
- Coriander Leaves: a few (optional)
- Mint Leaves: a few (optional)
- Green Chili: 1
- Lemon Juice: 1 Tbsp.
- Crushed Black Pepper: 1/4 Tsp.
- Dry Roasted Cumin Powder/ Bhaja Masala: 1/4 Tsp. (completely optional but a Bengali twist)
- Salt: 1/3 Tsp.
- Wash and cut the stem of the Mangos and dip in chilled water for an hour before cutting the Mangoes.[url href=”https://kitchenofdebjani.com/wp-content/uploads/2017/06/Edited2.jpg”][/url]
- Remove the Skeen and cut Mangoes into small cubes.
- Cut Onion, Red and Green Bell Peppers into small square pieces.
- Cut Green Chili into small pieces.
- Take Mangoes in a Big Bowl along with the chopped Onion, chopped Bell Peppers, chopped Green Chili and Coriander and mint leaves and mix lightly using a spoon.
- Now add Lemon Juice, Crushed Black Pepper, Dry Roasted Cumin powder and Salt to the Mango Salsa and mix lightly.
- Refrigerate the Mango Salsa for an hour and serve chilled with Nachos.
- Category: Sauce & Dips
- Cuisine: Spanish
Have you tried the Mango Salsa Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on email@example.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.