I bought a ton of mangos for an upcoming recipe, so I decided to use the leftover mangos to make a quick fruit salsa. This isn’t just an ordinary fruit salad though. Packed with jalapeños, this mango salsa packs a bit of a punch, while the honey keeps it slightly sweet.
Not sure about the sweet and spicy combination? Trust me, it’s a good one.
You can serve this salsa with homemade cinnamon tortilla chips. Just cut a few tortillas into wedges and brush each side with a little butter. Sprinkle white sugar and cinnamon over the tortilla wedges and bake in a preheated 350 degree Fahrenheit oven for 8 to 10 minutes, or until light brown.
Unfortunately, I ran out of cinnamon after making my fruity oatmeal breakfast bars, so I ate this salsa with a spoon. I’m not ashamed.
This mango salsa is light and fresh, which means it’s perfect for summer. Our garden keeps reminding us that summer is almost here, with new blooms every day. This hydrangea is probably one of my favorites right now, due to the bright pink color.
I think hydrangeas are really neat since their color changes due to the soil’s acidity. If the soil is acidic, the flowers will turn bright blue. However, if the soil is more basic, the plant will produce flowers that are pink. I think it’s the science nerd within me that is so fascinated by this.
I’m also a bit obsessed with the hummingbirds in our yard, but they are quite elusive around my camera. I have gotten a few decent pictures that I’ve posted on Instagram by setting up my tripod next to the feeder and sitting inside with my remote shutter release. If that doesn’t make me sound nerdy, I don’t know what does.
- 1 large mango, chopped
- 10-12 large strawberries, chopped
- 1 jalapeño, minced
- 3 tbsp cilantro, chopped
- 2 tbsp diced shallots
- 1 tbsp honey
- juice of 1 lime
- Stir all of the ingredients together in a medium bowl. Chill or serve immediately.