Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 finger lime, pulp removed and chopped
- 1 small red onion, finely chopped
- 1 small red bell pepper, seeded and diced
- 1 small jalapeno pepper, seeded and finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon honey
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, combine the diced mangoes, finger lime, red onion, red bell pepper, jalapeno pepper, and cilantro leaves.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime dressing over the mango mixture and toss to coat evenly.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
15 minutes preparation time, no cooking time required.
5. Temperature: Serve chilled.
Serving size: Makes about 2 cups of salsa.
Nutritional information:
- Calories: 90
- Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- If finger limes are not available, you can substitute with regular limes or lemons.
- If you prefer a milder salsa, you can omit the jalapeno pepper or reduce the amount used.
Variations:
- Add diced avocado for a creamier texture.
- Substitute the cilantro with fresh mint or basil for a different flavor profile.
- Add a pinch of cumin or chili powder for a smoky flavor.
Tips and tricks:
- To easily remove the pulp from the finger lime, cut off the ends and slice the fruit lengthwise. Use a spoon to scoop out the pulp.
- Make sure the mangoes are ripe but not overly soft for the best texture in the salsa.
- Adjust the amount of honey and lime juice to your taste preference.
Storage instructions:
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salsa is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salsa in a colorful bowl or on a platter with tortilla chips or crackers.
Garnishes:
- Garnish with extra cilantro leaves or sliced jalapeno peppers for a pop of color.
Pairings:
- This salsa pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
- If the salsa is too sweet, add more lime juice to balance the flavors.
- If the salsa is too spicy, add more honey or diced mango to tone down the heat.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Finger limes are native to Australia and have been used by Indigenous Australians for thousands of years.
Flavor profiles:
- This salsa is sweet, tangy, and slightly spicy with a citrusy burst from the finger lime.
Serving suggestions:
- Serve as an appetizer or snack, or as a topping for tacos or grilled meats.
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