This has long been one of my favorite compliments to grilled fish. It’s easy to pull together, adds nice color to your plate, and has a great fresh flavor. It would also be an excellent addition to a pork loin or chop. You might think it an odd combination but it works!
1 mango diced
1/2 cup or red onion diced
1 can of black beans rinsed and drained
1/2 cup of fresh cilantro
3 T olive oil
3 T fresh squeezed lime juice
salt to taste
Peel and dice the mango. That’s probably the most challenging part of making this dish. Add the mango to a medium size serving dish.
Rinse and drain the can of black beans and add to the mango.
Add the diced red onion.
Add the cilantro. More than 1/2 cup if you love cilantro.
Juice a fresh lime.
Add the lime juice and olive oil and stir to combine. Season with salt to taste. Enjoy over a piece of grilled fish.
NOTE: Like I mentioned, this would be a great compliment to a pork chop or pork loin. I ate the left over salsa with cottage cheese. You may have seen mango salsa in the grocery. Of course homemade is always best and freshest. But you might also like it with some tortilla chips, perhaps with a little minced jalapeño to kick it up a bit.
This is a quick and easy salsa to make and one that we enjoy with fish. My father loved to fish. To him it was one of life’s greatest pleasures. He can tell you a lot of fish stories. We ate a lot of fresh water fish, never ocean fish, and we enjoyed our fish pan fried or occasionally made into fish soup. Friday nights were fish fry nights. But we would have never considered eating salsa with fish. Especially not one made with mango. I never tasted a mango until I was an adult. My dad would look at this salsa and say, “what is that? I don’t think I’d care for that.” But that’s okay. I think if you try it, you’ll like it.
2 ripe mangos
1 can small red beans or black beans
1/2 cup diced red onion
bunch of cilantro rough chopped
Juice of one lime (1/4 cup)
3 T olive oil
salt and pepper to taste
Peel and dice the mangos. Dice red onion. Drain and rinse the beans.
Rough chop the cilantro.
Put the beans, onion, mango and cilantro into a bowl and toss. Squeeze the lime, add the olive oil and add salt and pepper to taste. Toss again.
Ready to serve.
We had the salsa tonight with grilled walleye and asparagus. It was a perfect dinner.
If you like things a little kicked up add a diced jalapeño pepper. You can also serve this with corn chips. Or with fish tacos.