Mohamed Shili This vibrant Mango Salsa by Ina Garten is prepared using ripe mangos, olive oil, yellow onion, fresh ginger, and orange juice. This zesty Mango Salsa recipe creates a refreshing condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Ina Garten Mango Salsa Ingredients
- 2 ripe mangos, peeled, seeded, and small diced
- 2 tablespoons good olive oil
- 1 1/2 cups diced yellow onion (2 onions)
- 2 teaspoons peeled, minced fresh ginger
- 1 1/2 teaspoons minced garlic
- 1/3 cup freshly squeezed orange juice
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
- 2 teaspoons minced fresh mint leaves
How To Make Ina Garten Mango Salsa
- Heat Up the Basics: Start by warming the olive oil in a large sauté pan over medium-low heat. Toss in the onions and ginger, and let them sauté gently for about 10 minutes, or until the onions are soft and a bit see-through.
- Mix in Mango and Garlic: Next up, stir in the garlic and give it a minute just to get fragrant — that’s your cue to add the chopped mangos. Keep the heat low and let everything mingle together for another 10 minutes.
- Simmer with Flavor: Now, pour in the orange juice, sprinkle in the brown sugar, salt, and black pepper, and drop in the jalapeno. Let this all simmer away for about 10 minutes. You’ll want to stir every so often until you see the orange juice getting a bit syrupy.
- Finish with Freshness: Once your stove’s off, fold in those fresh mint leaves. This is where it transforms from cooked to refreshing.
- Ready to Serve: You can enjoy this Mango Salsa warm, let it come to room temperature, or even chill it if you’re after a cooler bite.
Recipe Tips
- Enhance the heat: If you like your salsa with a bit more kick, consider adding a dash of cayenne pepper or a sprinkle of chili flakes to the mix.
- Adjust the sweetness: Depending on the ripeness of your mangos, you might find the salsa too sweet. Balance it out with a little extra lime juice or vinegar.
- Play with texture: For a chunkier salsa, chop your mangos into larger pieces. If you prefer it smoother, give the mangos a quick pulse in a food processor.
- Boost the citrus: Adding lemon zest along with the orange juice can introduce a vibrant citrus note that complements the sweetness of the mangos.
What To Eat With Mango Salsa
Serve your vibrant Mango Salsa with grilled salmon, coconut rice, spicy black bean burgers, avocado toast, or lemon-herb chicken skewers.
You can also pair this salsa with baked cod, and shrimp tacos for some exciting sea-inspired dishes.
How To Store Mango Salsa
Store Mango Salsa in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Make sure the container is sealed tightly to maintain the salsa’s freshness and prevent it from absorbing other flavors from the fridge.
Frequently Asked Questions
Can I use canned mangos for the salsa?
Using canned mangos is possible, but fresh mangos are recommended for the best flavor and texture. Canned mangos may be too soft and overly sweet, affecting the final taste of your salsa.
Can Mango Salsa be made ahead of time?
Yes, Mango Salsa can be made ahead of time. It actually tastes better after the flavors have had a chance to meld. Prepare it a day in advance and store it in the refrigerator until ready to serve.
Ina Garten Mango Salsa Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 110
- Total Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 19 g
- Dietary Fiber: 2 g
- Sugar: 15 g
- Protein: 1 g
- Cholesterol: 0 mg
- Sodium: 300 mg
Try More Ina Garten Recipes:
Ina Garten Mango Salsa
Description
This vibrant Mango Salsa by Ina Garten is prepared using ripe mangos, olive oil, yellow onion, fresh ginger, and orange juice. This zesty Mango Salsa recipe creates a refreshing condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Ina Garten Mango Salsa Ingredients
How To Make Ina Garten Mango Salsa
- Heat Up the Basics: Start by warming the olive oil in a large sauté pan over medium-low heat. Toss in the onions and ginger, and let them sauté gently for about 10 minutes, or until the onions are soft and a bit see-through.
- Mix in Mango and Garlic: Next up, stir in the garlic and give it a minute just to get fragrant — that’s your cue to add the chopped mangos. Keep the heat low and let everything mingle together for another 10 minutes.
- Simmer with Flavor: Now, pour in the orange juice, sprinkle in the brown sugar, salt, and black pepper, and drop in the jalapeno. Let this all simmer away for about 10 minutes. You’ll want to stir every so often until you see the orange juice getting a bit syrupy.
- Finish with Freshness: Once your stove’s off, fold in those fresh mint leaves. This is where it transforms from cooked to refreshing.
- Ready to Serve: You can enjoy this Mango Salsa warm, let it come to room temperature, or even chill it if you’re after a cooler bite.
