3-Ingredient Mango Salsa

Recipe challenge, week thirty-three.

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.

Sweet Corn Salsa

I love candy corn.  If I could figure out a way to put candy corn into regular meals, I would.  However, in the summer, we love getting sweet corn and adding it to dinner just as much as I love eating candy corn in the fall.  Or any time of year actually.

I'm convinced that 2014 will be the year I attempt this:

That is candy corn, around a marshmallow.

via Pinterest

Until then, I find myself picking up a few ears of corn every time I go grocery shopping.  I boil them, shave off the kernels, and then toss them with a little garlic and lime.  Usually, these go on top of a bbq chicken salad or steak salad.  It really adds a lot of flavor and texture.

On this particular day I had a mango that needed to be used and I managed to find a can of black beans.    Salsa it was!  If you like this, my original black bean salsa recipe is fantastic and basic mango salsa is pretty amazing too.  In fact, this is just a variation on every other salsa I make, but it's too good not to share.  At the least, I can bring your attention to my other recipes!  These are very popular around here and are perfect for entertaining.

Sweet Corn Salsa
makes about 3 cups

1 mango, peeled and cut into small dices
1 can black beans, drained and rinsed
Juice of one lime
2 cloves of garlic, grated or finely chopped
2 T. chopped cilantro
2 ears of corn, cooked and shaved from the cob

Combine all the ingredients in a large bowl.  Store covered in the refrigerator until ready to serve.
Scott said that it tastes better the second day.  I wouldn't know about that.  He got to the leftovers before I did.  

You might also like… Mango Salsa, Corn and Tomato Guacamole, Black Bean Salsa,