This mango salsa recipe combines ripe mango, red onion and lime with a small amount of Spicy Dust. Cut the fruit into small even pieces and let the salsa stand briefly before serving.
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
2 medium ripe but firm mangoes, yielding about 2 cups (330 g) diced fruit
1/4 cup (35 g) finely diced red onion
1/2 small red bell pepper (75 g), finely diced
2 tablespoons chopped cilantro
1 tablespoon (15 ml) lime juice
1/4 level teaspoon (1.25 ml) Spicy Desert Dust, plus up to 1/4 teaspoon more to taste
Directions
Prepare the mango. Wash mangoes before cutting. Peel, remove the flat stones and cut the flesh into roughly 1/4-inch pieces. Measure about 2 cups; save any extra fruit separately.
Dice the vegetables. Cut onion and bell pepper smaller than the mango so they spread evenly through the salsa. Wash and dry the cilantro, then chop it finely.
Mix gently. Combine mango, onion, pepper and cilantro in a bowl. Add lime juice and the first 1/4 teaspoon Spicy Dust. Fold with a spoon without crushing the fruit.
Stand and taste. Let stand 10 minutes, then taste with the food you plan to serve it with. Add the optional Dust in small pinches only if wanted; the fruit and seasoning will release some juice.
Serve or refrigerate. Serve as a spoonable topping or dip. If preparing ahead, cover and refrigerate promptly. Stir before serving and use a slotted spoon when adding to tacos or other food that could become soggy.
Yield: About 2 cups; 6 servings. Prep timing: 15 mins + 10 mins standing.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Make it with Spicy Desert Dust. Start with the amount listed, then taste before adding more.
Choose mangoes that yield slightly to gentle pressure but still cut into neat pieces. Very soft fruit becomes pulpy, while hard unripe mango can be sharply tart. Skin color alone is not a reliable ripeness guide.
CAN I USE FROZEN MANGO?
Thaw it in the refrigerator, drain well and chop smaller if needed. The texture will be softer and may release more liquid than fresh mango. Use a slotted spoon when serving it as a topping.
CAN I LEAVE OUT CILANTRO?
Yes. Omit it without changing the other quantities, or use a little finely chopped flat-leaf parsley if you like its flavor. The salsa will taste different but still works.
HOW CAN I MAKE IT MILDER?
Use only the initial 1/4 teaspoon Spicy Dust and skip the optional extra. For a much milder version, use the same initial quantity of Original Dust instead and check the ingredient label.
WHY DOES THE SALSA GET WATERY?
Cut fruit, lime and seasoning release juice as they stand. This is normal. Drain a small serving with a slotted spoon rather than adding more seasoning to compensate.
HOW FAR AHEAD CAN I MAKE IT?
It has its best texture the day it is made. Refrigerate covered at 40°F (4°C) or colder and use within two days. Refrigerate within two hours of serving, or one hour above 90°F (32°C).
CAN I FREEZE MANGO SALSA?
Freezing softens the fruit and vegetables, so it is not recommended for a fresh diced texture. Make a smaller batch instead. Spicy Dust contains mustard; check labels when serving someone with allergies.
A carnitas quesadilla is a useful way to turn cooked shredded pork into another meal. Crisp the pork first, add a light Savory Dust finish and tuck it into tortillas with Monterey Jack.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
