Mangoes are one of my favorite fruits, alongside guavas. Strawberries and watermelon come a close second.
Usually when I have mangoes on hand, I want to just eat it as in. It never lasts long enough for me to use it as a part of a meal.
With raw mangoes in hand, I decided to make a salsa. I wanted to contrast it with strawberries, but I didn’t have any on the particular day I first made this.
Instead, I combined:
- 2 large ripe mango, peeled and diced
- about 1/3 of a red bell pepper, diced (probably a bit less)
- about 1 cup of cucumber, peeled and diced
- about 2 tablespoons of chopped cilantro
- about 1 tablespoons of orange juice (I’ll probably try lemon juice next time to see the contrast)
- about 1/2 teaspoon of crushed red pepper flakes
I served it on top of my baked Tilapia fillets and alongside my Seasoned French Fries (that are baked), so this day’s meal turned out to be a healthier version (or my version) of “Fish and chips”! I served it alongside Tilapia fillets, but I think the salsa would go great with [grilled] chicken as well!
For the Tilapia, I used pretty much the same [basic] recipe as the one from this link, but just added red pepper flakes to it also. I baked it in a pre-heated 350 degree oven for about 20 minutes, flipping them over once in between.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.