I asked Bryce for her Mango Salsa recipe last summer and she sent it to me, but I forgot to save it, so when I saw mangos on sale again a few weeks ago, I texted her again to try to get the recipe. We made and served it multiple times with tortilla chips and veggie dippers and over top of meat, and each time everyone raved over it.
It turned out wonderfully and everyone loved it. We would drive into down to purchase groceries and at that time (a year ago now), mangos were in season and very inexpensive.Ĭyndie volunteered to make this Mango Salsa recipe that was one her daughter, Bryce, made frequently before she went off to college. I went as a cook and Cyndie was my assistant. Another class member (Lawrence) grew up on the reservation and he takes a team every year to work on projects. Last summer I asked a friend from our Sunday school class (Cyndie) to go with me on a mission trip with our church to the Kaibeto Navaho Reservation in Arizona. I do that all the way around the mango and, all in all, it only takes a minute or two to do each one. Then I slice down and the mango pieces come off in cubes. While they are not the easiest to cut, all I do is pare the skin, then I take a sharp knife on one side and cut horizontal lines all the way to the pit. I like to use the champagne mangos also called ataulfo mangos most of the time. Mango Salsa is one of those fabulous recipes I can’t get enough of when mangos are in season. Most of these have a Tex-Mex flavor (which I also love). The hot days of summer are upon us so I’m pulling out all the cool and refreshing summer recipes that I so enjoy.