It’s no secret that my favorite fruit is mango. When a mango is perfectly ripe and fragrant, it totally makes my senses soar. This Tropical Salsa is a combination of mango and papaya – two tropical fruit winners in my book! How can a salsa using both these fruit not be good, right? Well, that’s what I think! (winky face) – boy, I miss emojis!
When I was younger, I lived near the Mexican border in New Mexico for about 6 months – this was in the mid 70’s (ancient, I know!). When I say near, I mean walking distance to the border crossing. Many times my husband and I and friends would go through the border crossing on foot. This was a perfect time to practice our Buenos Dias and Buenas Tardes and Buenas Noches. The border guards would always correct us when we used the wrong one!
One of our favorite things we would go over to Mexico for was fresh fruit. There is some fruit we could bring back across but mangos was not one of them. So, we would go to the local park and gorge ourselves with sweet, drippy, sticky, heavenly mangos. Thus began my love affair with mangos.
I grew up in northern New Hampshire near the Canadian border and I don’t think I ever saw or heard of a mango growing up. That may sound crazy but we ate lots of potatoes, turnips, carrots and things that would store well for winter and in the summer, apples and blueberries were some of the most prolific and available. Tropical fruits, if available, probably were super old and shriveled up hanging around in a corner of one of the 2 grocery stores we had – Lol!
Glad those things have changed!
Here is the recipe:
- 1 1/2 cup Mango cubed
- 1 cup Papaya cubed (the larger Mexican papayas have orange flesh which makes a nice contrast, but any papaya will do)
- 1/4 cup Red onion chopped small (or more to taste)
- 2 Tablespoons Jalapeno chopped small (or more to taste)
- 1/3 - 1/2 cup Cilantro chopped (or more to taste)
- 1 Tablespoon plus 2 teaspoons Apple Cider Vinegar
- 1 - 2 teaspoons Olive oil
- pinches A couple of Salt
- Tablespoon OPTIONAL: 1 red jalapeno or red bell pepper for color chopped small
- OPTIONAL: Ripe avocado cubes
Cut your mango and your papaya in cubes
Chop the red onion very small
Chop the jalapeno very small (add more if you want it hotter)
Chop the cilantro
OPTIONAL: add chopped red jalapeno or red bell pepper for color
Gently toss all of the above ingredients together with apple cider vinegar,olive oil and salt
OPTIONAL: Add cubed ripe avocado AT THE END and very GENTLY mix in
Inspired by: Markus Rothkranz