Mango Salsa 3 Ways - National Mango

Mango Salsa 3 Ways - National Mango

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Yields

10

Directions

  1. For Smokey Chipotle Mango Salsa:
  2. Blend all ingredients until the smooth salsa is formed.
  3. Transfer to a serving dish and enjoy.
  4. Cover and store leftover salsa in the fridge for up to 4 days.
  5. For Grilled Mango Corn Salsa:
  6. Heat a grill pan or large skillet over medium high heat. While the grill of pan is preheating, brush the corn and the ripe mango with a little bit of olive oil.
  7. Grill the corn and mango for 5 to 7 minutes, until the corn is cooked through and both have developed grill marks.
  8. Remove the corn and the mango from the grill and allow to cool while you prepare the rest of the ingredients.
  9. Once the corn and mango have cooled, slice the corn off the cob and chop the mango into small cubes.
  10. Add corn and mango to the rest of the ingredients in the salsa and stir to combine.
  11. Squeeze over the lime and season with Tajin.
  12. Transfer the salsa to a serving dish and enjoy!
  13. Cover leftover salsa in the fridge for up to 3 days.
  14. For Mango Jicama Jalapeno Salsa:
  15. Combine all salsa ingredients in a large bowl then add lime and salt, adjusting the level of sweetness to your taste.
  16. Transfer the salsa to is serving bowl and enjoy!
  17. Cover and store leftover salsa in the fridge for up to 3 days.

Ingredients

  • 1 Mango, for Chipotle salsa
  • 1 tsp Dried Oregano, for Chipotle salsa
  • 2-4 Chipotles in Adobo, for Chipotle salsa
  • 1/2 cup Mild Red Salsa, for Chipotle salsa
  • 2 tsp Cumin, for Chipotle salsa
  • 1 Ripe Mango, sliced off the pit, for corn salsa
  • 1 Avocado, cubed, for corn salsa
  • 1/4 cup Red Onion, diced, for corn salsa
  • 1 Lime, for corn salsa
  • 1 Ear of Corn, for corn salsa
  • 1/4 cup Cherry Tomatoes, sliced in half, for corn salsa
  • 1/4 cup Cilantro, roughy chopped, for corn salsa
  • 1 tbsp Tajin Seasoning, for corn salsa
  • 1 Fresh Mango, cubed, for Jalapeno salsa
  • 1 Jalapeño, sliced thin, for Jalapeno salsa
  • 1/4 cup Cilantro, roughly chopped, for Jalapeno salsa
  • 3 tbsp Shredded Coconut, for Jalapeno salsa
  • 1/2 tsp Salt, for Jalapeno salsa
  • 1/2 Small Jicama, cubed, for Jalapeno salsa
  • 1/4 cup Mint, roughly chopped, for Jalapeno salsa
  • 3 tbsp Toasted and Salted Pepitas, for Jalapeno salsa
  • 1 Lime, for Jalapeno salsa