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Mango salsa

(Istockphoto.Com)
By Sally Pasley Vargas
Globe Correspondent / June 2, 2010

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Serves 4, with leftovers

1/4 red onion, finely chopped
1 cup frozen corn kernels (or use fresh, in season)
1 cucumber, seeded and coarsely chopped
2 large, ripe mangoes, peeled and cut into 3/8-inch dice
1 fresh jalapeno or other small chili pepper, seeded and finely chopped
1 large handful fresh cilantro, stemmed, leaves chopped
Juice of 1 orange
Juice of 1 lime
Salt and black pepper, to taste
1. In a large bowl, combine the onion and enough boiling water to cover it. Leave for 1 minute. Drain and rinse with cold water. Return to the bowl.

2. In a saucepan of boiling water, cook the corn for 3 minutes or until it is tender. Drain and rinse with cold water. Add to the onion. Add the cucumber, mangoes, chili pepper, cilantro, orange and lime juice, salt, and black pepper. Stir well and taste for seasoning. Add more salt, if you like.

3. Set aside 1 1/2 cups of salsa for the tacos.