Sandra This Bobby Flay Mango Salsa Recipe is a fresh and vibrant recipe, which is made with juicy ripe mangoes and zesty citrus juices. It’s the perfect topping for grilled fish, ready in about 10 minutes.
Bobby Flay Mango Salsa Recipe Ingredients
- 2 mangoes, peeled and diced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 3 tablespoons lime juice
- 3 tablespoons fresh orange juice
- Salt and freshly ground pepper
How To Make Bobby Flay Mango Salsa Recipe
- Prep the ingredients: Peel the mangoes and cut the flesh away from the pit. Dice the mango flesh into small, uniform cubes. Finely chop the red onion and the fresh cilantro.
- Combine the mixture: In a medium mixing bowl, combine the diced mangoes, chopped red onion, cilantro, fresh lime juice, and fresh orange juice. Gently toss everything together to ensure the fruit is evenly coated in the citrus juices.
- Season and serve: Season the salsa with salt and freshly ground pepper to taste. Mix slightly. Let the salsa sit for at least 10-15 minutes to allow the flavors to meld before serving.
Recipe Tips
- Choosing the right mango: For salsa, you want mangoes that are ripe but still slightly firm. If they are too soft or mushy, the salsa will turn into a puree when you mix it. Look for fruit that gives slightly to pressure but isn’t squishy.
- Finely chop the onions: Because raw red onion has a strong bite, make sure to chop it very finely. This ensures you get a little bit of onion flavor in every bite without it overpowering the sweet mango.
- Let it marinate: While you can eat it immediately, letting the salsa sit for 15 to 30 minutes allows the acid from the lime and orange juice to macerate the fruit slightly, drawing out the juices and blending the flavors.
- Add some heat: Bobby Flay often adds a kick to his dishes. While this base recipe is mild, you can easily add a diced jalapeño or serrano pepper (seeds removed) if you prefer a spicy salsa.
What To Serve With Bobby Flay Mango Salsa
This sweet and savory condiment pairs beautifully with smoky grilled foods.
- Fish Tacos: The classic pairing; it cuts through the richness of fried or grilled fish.
- Grilled Chicken: Serve on top of a lime-marinated chicken breast.
- Salmon: The sweetness of the mango complements the fatty fish.
- Tortilla Chips: Serve simply as a dip with salty chips.
How To Store Bobby Flay Mango Salsa Recipe
- Refrigerate: Store the salsa in an airtight container in the refrigerator for up to 2 days. The fruit will continue to soften and release liquid the longer it sits.
- Drain before serving: If storing leftovers, you may need to use a slotted spoon to serve it the next day, as the mangoes will release a significant amount of juice.
- Do Not Freeze: Mango salsa does not freeze well; the texture becomes mushy and unappetizing upon thawing.
Bobby Flay Mango Salsa Recipe Nutrition Facts
- Calories: 70
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugar: 14g
- Protein: 1g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Fresh is highly recommended for the best texture. Frozen mango tends to be very soft and watery once thawed, which can make the salsa soupy. If you must use frozen, thaw and drain it very thoroughly first.
Lime juice provides the traditional flavor profile for salsa, but lemon juice will work in a pinch. The orange juice is important as it adds a distinct sweetness that balances the acid.
No, as written, this recipe contains no chili peppers and relies on the red onion for a slight bite. It is completely kid-friendly.
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Bobby Flay Mango Salsa Recipe
Description
This Bobby Flay Mango Salsa Recipe is a refreshing, no-cook condiment combining sweet mangoes with a double-citrus hit of lime and orange juice.
Ingredients
Instructions
- Dice mangoes and chop onion and cilantro.
- Place all ingredients in a bowl.
- Add lime juice and orange juice.
- Toss gently to combine.
- Season with salt and pepper to taste.
- Let sit for 10 minutes before serving.
Notes
- Texture: For a chunky salsa, dice the mango into 1/2-inch pieces. For a finer relish style (better for chips), dice them smaller (1/4-inch).
- Parsley: If you have the “soap gene” for cilantro, substitute fresh flat-leaf parsley or fresh mint for a different twist.
- Avocado: Feel free to fold in a diced avocado right before serving for extra creaminess.
