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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I tried mango salsa. It was at a small beachside cafe during a family vacation, the kind of place with sand floors and the faint scent of sunscreen clinging to the air. What stood out wasn't just the taste—that burst of tropical sweetness against the grilled fish was heavenly—but how unbelievably fresh it felt. It’s that same sensation that I aim for with this recipe, elevated by the surprising crunch of water chestnuts. Makes it a tad more interesting, don't you think?
This isn't your run-of-the-mill salsa; the water chestnuts add an unexpected textural element that complements the soft mango perfectly. Plus, lets be real, who doesn't love a little crunch? It's incredibly versatile too; spoon it over grilled chicken or fish, serve it with tortilla chips, or even use it as a vibrant topping for tacos. Seriously, the possibilities are endless! I once even saw someone put it on ice cream… don't ask me how that went.
Required Equipments
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Mango Salsa with Crunchy Water Chestnuts: Frequently Asked Questions
Mango Salsa with Crunchy Water Chestnuts
This vibrant Mango Salsa with Crunchy Water Chestnuts combines sweet, tangy, and crunchy textures for a refreshing appetizer or topping. Perfect for summer gatherings, this easy-to-make salsa is a crowd-pleaser that will leave everyone craving more.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Gather your ingredients: Before you start, make sure you have all your ingredients prepped and ready to go. This includes peeling and dicing the mango, red onion, jalapeno, and cilantro. It makes the whole process way smoother, trust me.
- Dice the mango: Using a sharp knife, carefully dice the mango into small, even pieces. Aim for about 1/4-inch cubes for the best texture. I prefer using ripe but firm mangos – they hold their shape better in the salsa.
- Prepare the red onion: Finely dice the red onion. If you find the onion flavor too strong, you can soak the diced onion in cold water for about 10 minutes to mellow it out. I actually love the sharpness, so I usually skip this step.
- Mince the jalapeno: Remove the seeds and membranes from the jalapeno (unless you like it extra spicy!), and then mince it finely. Remember, a little goes a long way! If you’re sensitive to spice, start with a small amount and add more to taste.
- Chop the cilantro: Roughly chop the cilantro. Don't be afraid to use the stems as well – they're packed with flavor! But if you're one of those people who think cilantro tastes like soap, just leave it out.
- Dice the water chestnuts: Drain the canned water chestnuts and dice them into small pieces, about the same size as the mango. This ensures a consistent texture throughout the salsa. Also, don't forget this step, it adds a fantastic crunch.
- Combine all ingredients: In a medium-sized bowl, combine the diced mango, red onion, jalapeno, cilantro, and water chestnuts. Give it a good mix to ensure everything is evenly distributed.
- Add lime juice and salt: Squeeze fresh lime juice over the mixture. The lime juice not only adds a tangy flavor but also helps to prevent the mango from browning. Season with salt to taste. I usually start with a pinch and add more as needed.
- Gently toss to combine: Using a spoon or spatula, gently toss all the ingredients together until they are well combined. Be careful not to mash the mango.
- Taste and adjust seasoning: Give the salsa a taste and adjust the seasoning as needed. You may want to add more lime juice for tanginess, salt for flavor, or jalapeno for heat. This is your chance to customize it to your liking!
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salsa to chill, making it even more refreshing. I personally prefer letting it sit for an hour or two.
- Serve and enjoy: Serve the Mango Salsa with Crunchy Water Chestnuts with your favorite tortilla chips, grilled meats, fish, or tacos. It's also great as a topping for salads or even as a side dish on its own. Enjoy!
📝 Notes
- For a sweeter salsa, add a drizzle of honey or agave nectar.
- If you don’t have fresh lime juice, you can use bottled lime juice, but the flavor won’t be as vibrant.
- Feel free to experiment with other ingredients, such as pineapple, bell peppers, or avocado.
🍎 Nutrition
Calories: 85 kcal
Protein: 1 g
Fat: 0.5 g
Carbohydrates: 21 g
Fiber: 2 g
Calcium: 10 mg
