During these chilly winter months, I often find its a little harder to stay on track with a healthy eating plan. The holidays always seem to be the culprit, Yet, even after they end, I find I continue to crave the sweets and carbs I enjoy during Christmas and over the new year.
Rather than embark on some “magic” detox and throw my metabolism for a loop though, I try to incorporate recipes into my diet during these colder months that satisfy my cravings without sacrificing the nutrients my body needs.
Truthfully, sometimes I have to get a little creative to forget about the See’s candies tucked away in our pantry. But, I have recently been obsessed with Whole Food’s mango salsa ever since trying it. It’s one of those things that I was convinced I wouldn’t like before I tried it – heck I didn’t even know I liked mango!
Turns out though, that as per usual, I was wrong. I will put that dang mango salsa on just about anything – it has the sweetness and acidity needed to brighten up dishes that otherwise might be forgettable. Mango salsa, much like (well kinda like…) cheese or bacon, can elevate just about anything. Better yet, I’ve found that it is something that makes health conscious eating feel more intuitive and less obligatory. Any time I make a taco bowl, veggie wrap, or fish, I always top it with this tropical salsa.
Of course, until recently, the lazy girl in me was buying the $5.99 (don’t quote me on that price) mango salsa at Whole Foods rather than making it myself. When my local Whole Foods ran out of mango salsa the other day however, I had a mini panic attack. My mom and I virtually live off of these bell pepper tostadas I make at least once a week and they are just so much better with mango salsa! So, I resolved to make my own. I mean, it’s not like I was trying to whittle my own toothbrush – it’s just salsa after all!
I turned to Pinterest looking for a good recipe, but with my incapability to follow a recipe, I instead made my salsa to taste and think I actually hit the right balance of flavors the first go-around. Serve it with chips and dip at your next football watch party (I don’t watch football but I think this is something people do…) or store it in the fridge for a couple days and munch on it with sliced bell peppers, tortilla chips – whatever you think it would pair nicely with next time you’re craving a snack!
- 1 lb. mango (ie. 1 mango)* see note below
- 1 jalapeno
- 1 cup cilantro
- 1/2 red onion
- juice of 2 limes
- 1 teaspoon olive oil
- salt and pepper to taste
- Whether you buy a whole mango or pre-cut slices, finely chop your mango until you have an even dice and add to a large bowl.
- Peel the outer layers of a red onion and slice in half. Finely dice one half of the red onion and add to the bowl with the mango.
- Taking your jalapeño and slice off the stem. Take a paring knife and cut the pepper in half. Remove the seeds from either hand and finely chop both halves. *if your pepper has a lot of seeds, I sometimes rinse each half under running water to flush out any remaining seeds.
- Take a fresh bunch of cilantro and rinse under cold water. Pat dry and measure out a cup of cilantro. Mince the measured herbs and add to the bowl with the mango.
- Halve and add the juice of tea limes to the bowl as well as the teaspoon of olive oil.
- Add in 1/4 teaspoon of salt and pepper to taste and stir ingredients to combine. Taste to see if you need more salt and pepper and then store in the fridge once prepared.
*note: you can buy an entire mango, but i find its a lot less time consuming and that I generally have better luck getting ripe mango if I buy it pre-cut. Be sure to check your local Trader Joe’s, Kroger, etc for mango because they typically have it.
If you make this salsa and are as jazzed about it as I am, please let me know! Nothing makes me happier than seeing others enjoy and customize these recipes to their lifestyle!