I have traveled to the Hawaiian Islands several times and I can’t even begin to describe how incredible the regional cuisine is. Hawaii is known for it’s tropical fruits grown in rich volcanic soil and some of the best quality fish in the world. Every time I make this vibrant colored salsa it takes me back to the islands. It goes great served with just tortilla chips, but pairs incredibly well with grilled fish, shrimp tacos, and crab cakes. Another favorite way to dish it up is over warmed Brie served with Triscuits. It may seem like more of a summer recipe, but I enjoy making it year round. Mix yourself up a refreshing Mai Tai and pretend like you are on an island getaway while you are enjoying this tropical treat.
2 mangos, diced
1 jalapeño, diced (deseed the pepper if you don’t want it to be too hot)
1/4 red bell pepper, diced
1 green onion, chopped
2 tbsp cilantro, chopped
2 tbsp lemon juice
4 tbsp rice vinegar
2 tsp sugar
pinch of salt
- Mix together mangos, jalapeño, red bell pepper, green onion, and cilantro.
- In a separate small bowl mix together lemon juice, rice vinegar, sugar, and salt until sugar and salt are dissolved.
- Pour liquid mixture over salsa and mix well.
- Cover and allow to chill for at least 30 minutes before serving.
See my crab cake recipe here for a great pairing for this mango salsa (skip the spicy remoulade if serving with the mango salsa):