My South Florida Mango Salsa Recipe, Updated

It's not summer in South Florida until mango season starts. That's when mango cocktails, mango smoothies, mango ice cream and just plain mango eating occurs because practically everyone here has a mango tree. And if you don't have a tree then your friends do, and they will share their fruit with you. But eventually you'll get tired of all the sweet mango recipes and crave something different. That's when you can make my slightly savory mango salsa.

South Florida mango salsa with macadamia nut oil,
Copyright 2014 by Helen A Lockey

The salsa goes great poured over Mahi Mahi or chicken.

Ingredients

1 ripe 8 oz. to 10 oz. fiber-less mango, peeled and diced

1 lime with washed skin, (zest and juice will be used)

1 medium shallot, peeled and diced

¼ cup finely chopped celery leaves

½ a sweet apple, skin-on and diced

½ bell pepper, diced

1 tsp. Florida grown and roasted macadamia nut oil (if you can’t get this you can use safflower or vegetable oil)

Sriracha hot chili sauce to taste (you can find this at Asian food stores and some grocery stores)

Directions

Zest the lime before you juice it. If you don’t have a zesting tool you can use a grater. Grate the zest off the lime rind by rubbing it back & forth over the finest grating surface until you can just see a color change.

Once the entire lime skin is grated, cut it open and juice it.

In a non-metal bowl mix the mango, zest and juice of one lime, celery leaves, shallot and macadamia nut oil together. Let the mixture stand for 10 minutes so the flavors can soak into the mango.

Then gently fold in the diced pepper and apple and a few drops of Sriracha chili sauce. I used four drops. Then either serve the mango salsa immediately or put it in the fridge for an additional 20 minutes to allow the flavors to come together.

Pour it over your meat or non-meat main course and enjoy.

The salsa lasts about a day in the fridge, that is if there is any left over from the meal.

You might notice the lack of salt in the recipe. I prefer to use celery leaves or other naturally salty vegetables (like Florida grown tomatoes when they are in season) in my food instead of table or sea salt.

I bought the mango at Kenari Groves farm in Loxahatchee, Fla. And I got the macadamia nut oil from a friend.