Mango Salsa Recipe | Warm Mango and Cloves | Benefits

Mango Salsa is irresistibly sweet and spicy, super simple to make, and shockingly delicious. Additionally, it’s so colorful that it almost looks like confetti up-close.

Everything about the mango is perfect, sweet, golden and juicy.

Did you know that mangoes are the number 1 favorite fruit in the world? Surprised!

I always get excited when the mango season is coming up.

In Nigeria, we are currently in the harmattan season, and Agbalumo (star apple) is here already.

Nigerian mangoes, especially the variety from Ogbomosho which I love so much will show up in the first few weeks of February.

What Are The Benefits Of Eating Mango?

Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C.

It also contains folate, B6, iron and a little calcium, zinc and vitamin E.

Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin

Nutritional Benefits of Mango

80 g of mango will provide 53 calories, 11 g of naturally-occurring sugar and just over 2 g of fibre.

When mangoes are in season and plentiful at the market, it’s hard to resist making mango salsa dishes. It’s so easy!

It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon.

1. Mango Salsa Recipe

You’ll need only six basic ingredients to make this easy mango salsa: ripe mangoes, red bell pepper, red onion, cilantro/scent leaves, jalapeño, and lime.

Ingredients

• 3 ripe mangoes, diced
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh scent / cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime / pineapple, juiced (about ¼ cup juice)
• ⅛ to ¼ teaspoon salt, to taste

Instructions

1. Firstly, in a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and jalapeño.
2. Then, drizzle with the juice and mix well.
3. Lastly, season to taste with salt. For the best flavor, let the salsa rest for 10 minutes or longer.

Mango Salsa Variations

You can mix up your Mango Salsa with any of the below add-ins also, are you looking to revamp your salad or smoothie? Mango salsa is the perfect revamp option.

• Avocado:  chop and add just before serving.
• Tomatoes
• Corn: add corn from 1-2 ears sweet corn
• Berries:  strawberries, blueberries, etc. add extra juicy sweetness.
• Pineapple: add 2 cups chopped pineapple for an extra tropical flavor.
• Coconut:  along with the pineapple, tropical vibe, try adding toasted coconut
• Black beans
• Quinoa:  make it a quinoa salad with quinoa and some olive oil.
• Kale:  make it kale (quinoa) salad.
• Protein makes it a meal by adding chopped cooked chicken, rotisserie chicken, chopped pork, salmon, etc.

2. Warm Mango & Cloves Recipe

Mango, for me, is ideal for warm weather, tart, sticky, and sweet.

Cloves, on the other hand, are darker and spicy. The result when the two are mixed?  Perfect.

About four cloves will give the mango an alluring, but not overpowering flavor – reminiscent of pie filling.

However, if the mangoes are perfectly ripe, they don’t even need sugar. Otherwise, a spoonful should do you.

Cook for just ten minutes and serve this as-good-as-pie-filling with a big dollop of whipped cream.

The whipped cream melts just a little from the heat of the snuggly-warm mangoes

Ingredients

• 2 cups mango, ripe (about 2 small champagne-style mangoes)
• 4 whole cloves
• 1/8 cup water
• 1 Tbsp sugar, or as needed

Instructions

Add mango, cloves, water, and sugar to a small saucepan. Simmer 10 minutes. Serve hot with whipped cream.

How to Cut a Mango

What You Need

• Y-Shaped Peeler
• Mango
• Paper Towel
• Cutting Board
• Chef’s knife

Instruction

1. Firstly, wash and peel the mango from top to bottom.
2. Secondly, use the Y-shaped peeler to work your way around the mango by removing the skin.
3. Thirdly, determine the tallest line of the mango. After that, place the mango on the cutting board and find the side that seems the tallest
4. Then, slice in half, avoiding the pit. Cut around the pit. Holding the fruit vertically, trim the remaining flesh off the pit.
5. Lastly, slice the cut halves and finish by slicing the pieces horizontally into smaller wedges.