Corn mango salsa. What’s your favorite fruit? For me it’s mango no question! The only thing I wish is it was a little easier to get out of the skin but luckily for us Wegman’s has already cut up mango for when I’m feeling lazy. When we went to Costa Rica for our honeymoon almost two years ago I was in mango heaven! I honestly can’t believe it’s been that long. Time flies when you’re having fun I guess. One of my favorite ways to utilize mangoes are in salsa and today I’m sharing this mango salsa for fish inspired by Half Baked Harvest’s cookbook.
As I’ve mentioned a few times recently, I’m trying to do better about taking advantage of in-season food and the fresh corn makes all the difference. Funny story – Lauren used to sell corn as a kid and so is an expert on finding the perfect corn. You might be wondering what you could use this salsa for? Well it’s a great mango salsa for fish or any seafood for that matter.
So if you’re feeling like something bright that tastes like summer, use this mango salsa for fish or whatever your heart desires. (Hint… I might be sharing a fish recipe later this week). Enjoy! Oh and if you want another topping that works great for fish or just for dipping, you can’t go wrong with guacamole.
A perfect summer salsa that can go with any seafood dish.
- 2 mangoes, pitted, peeled and diced into 1/2" cubes
- 1 avocado, pitted, peeled and diced into 1/2" cubes
- 1 ear corn, sliced from the cob
- 1 jalapeno, seeded and diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- juice from 1 lime
In a medium bowl, toss together the mango, avocado, corn, jalapeno, red onion, cilantro, basil and lime juice. Serve immediately or cover and store in fridge for 1 day.