I posted mango salsa two years ago and I've made it several times since. However, I always felt the need to get uber-creative and got away from the original inspiration for the recipe. My friend made this very basic salsa for a get-together back in Missouri and I couldn't stop eating it. I'd really never had mango-anything before that because I'd spent four years in Alaska and I don't think you can even buy mangos there and, if you can, they're probably $8 each. But this time of year they're about a dollar in Colorado, so it's worth it.
I did this salsa last weekend with just on-the-vine tomatoes, one mango, and a few tablespoons of chopped cilantro. You can add salt, but check the saltiness of your tortilla chips first. Different brands equal a different level of saltiness and all. (I once went out with a guy who was completely irritated over the fact that, on one occasion, the tortilla chips at Chili's were too salty. First of all, no such thing. Second of all, I've never been able to forget this. I have a photographic memory I suppose. Every single time I go to Chili's and every single time I think about tortilla-chip-salt-content, there it is.)
Anyway.
3-Ingredient Mango Salsa
1 mango, peeled and diced (make sure it's ripe)
3-4 ripe tomatoes, diced
2 heaping tablespoons cilantro, finely chopped
Mix it all up and it will store in the fridge for up to 3 days. I'd make it 12 hours or so before you need it.
Anyway.
3-Ingredient Mango Salsa
1 mango, peeled and diced (make sure it's ripe)
3-4 ripe tomatoes, diced
2 heaping tablespoons cilantro, finely chopped
Mix it all up and it will store in the fridge for up to 3 days. I'd make it 12 hours or so before you need it.
