Monday Musings: Mango Peach Salsa

We are mid-way through March today and I am chomping at the bit for Spring to officially arrive. So for this edition of Monday Musings, I’ve decided to usher in the new season with something fresh, sweet and spicy.

This morning, my husband ran out of his brain fuel, aka “Energy” yellow Vitamin Water. He absolutely loves this drink… and so does everyone else, it seems. It is usually sold out whenever I go to the grocery store. So, on one of my usual trips to the neighborhood Sobeys (a grocery store here in Canada), I dropped by the produce section to pick up some zucchini. While there, I noticed that Sobeys had a recipe pad on display for mango salsa (see below), and instantly decided to try it out.

Sobeys Mango Salsa

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The entire purchase cost just at over $7.00 CAD. My large mango rang in at $1.99, a pack of tomatoes were $3.99, small red onion was $0.66 and two big organic jalopeño peppers rang in at $0.54. Because my husband is not a big fan of cilantro, I decided to forgo this ingredient.

Spoiler: I wound up having half of the pack of tomatoes left over and half of the small red onion left over, but some folks will like more tomato and onion than I used. I happen to be a giant fan of mango, and my husband loves lots of jalopeno, so my mix features more of those two.

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I was pretty shocked at the simplicity of this recipe and how great it tasted once it was complete. Pictured above is my work station. It was actually my first time ever handling a (reeeaaaal liiiive) mango. I absolutely love mangoes, but I’ve only ordered them as ingredients to my sushi at sushi bars. Mmm, delicious.

Useful Tip: I love the Google search feature that offers the nutritional value per fresh piece of fruit or vegetable. Doing a quick Google search on “mango nutrition”, the search bar will pull up different preferences on the right side of the screen, listing vitamin content and nutritional value on different amounts of the fruit used. I usually switch back and forth between “1 fruit” and “100g” to get a feel for what the fruit offers. So, with these ingredients, we’re working in some Vitamins A, C and B-6, plus a little bit of Magnesium, Iron and Calcium.

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Modifications:

After lots of dicing, I would up with 1 1/2 cup of mango, 1 cup of tomatoes (half of the container of tomatoes), 3/4 cup red onion (using only half of the small red onion) and 3/4 cup jalopeño, all pictured left.

After this, I piled all of the ingredients together into a bowl, mixed in 2 tbsp of lemon juice and 2tbsp of lime juice (recipe calls for 3 tbsp, I know).

As I added in the lemon and lime juice, I did taste tests. I wound up forgoing the last tbsp of lime juice from the recipe card and decided that I didn’t need the salt on the recipe card either.

I wound up pairing the salsa with Tostitos’ blue corn tortilla chips and the salt from the chips complimented the salsa well. 

Even in stripping away some of the ingredients from an already-simple recipe, this salsa turned out great – and passed the husband taste test. The jalopeño was spicy-enough to compliment the sweetness of the tomatoes and mango.

I was very happy with the final product. My husband is a big fan of spicy foods and regularly eats foods like wasabi and habaneros. Whereas, I like more subtle forms of heat that build well like sriracha. This was a spicy recipe that both of us really enjoyed eating.finalproduct

Lunch Time!

It was lunchtime so I decided to make a meal of it. I took some of the Tostitos chips, sprinkled some President’s Choice “Smokin’ Stampede” sprinkle cheese on top, and placed it in the oven at 350°F. After about 5 minutes, the cheese had melted and I threw some salsa on top for a delicious lunchtime meal of nachos!

meltysalsacloseDo you have a favorite Springtime recipe that helps you to ring in sunnier weather?

Share it with me in the comments below!

 

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