We’re Cooking: Mango Salsa for Fish or Chicken

mango salsa

We have been missing Hawaii, I mean, it is our home away from home that calls to us in our dreams, especially when it is 100 degrees in Dallas. I miss the ability to go out my front door and pick a mango and banana from the trees in front and a lime from the tree in back. I made a quick and spicy mango salsa the other night to take us back to our tropical paradise.

PR Grenache BlancServe over a simple grilled piece of salmon, halibut or chicken, and pair with a refreshing white wine, like a Picpoul from the Languedoc region of France, we like Gerard Bertrand, or a Grenache Blanc, we had one recently from Priest Ranch in Napa, with lively citrus, white flower and stone fruit notes. Cheers!


Mango Salsa
3 ripe red mango, peeled and diced
1/4 red onion, minced
1/2 red bell pepper, minced
1/4 fresh fennel bulb, minced (optional, but the anise flavor is delicious with the mango)
2 cloves garlic, minced
1 – 2 inch piece fresh ginger, peeled and grated
1 small jalapeno pepper, stem and seeds removed and minced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
Juice and zest of 2 limes
1/2 teaspoon each salt and pepper
1 – 1 1/2 tablespoons olive oil, I used one infused with orange

Simply mix all ingredients together in a bowl, cover and refrigerate for at least an hour to let everything meld together. Serve chilled.