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Fresh Mango Topping
I am always on the hunt for interesting toppings I can easily make for chicken and fish, particularly when I invite family for dinner. I often try to make some type of fish because the older kids want a lot of protein and fish is something special for them. I do get bored with the usual salt, pepper and olive oil preparation though, so this fall I had my taste buds set on an easy mango salsa as a potential topping. I always put out lemon or lime wedges for those who don’t like my fruit toppings.
This was so good, I ended up eating it as a stand alone salad the next day. It checks all my boxes: easy ingredients to find, delicious flavors and colorful. I used this as a topping for steelhead trout I barbequed and it was a huge hit with all of us, kids and adults alike.
Fresh Mango Topping
Makes 2-3 cups, enough for 8 pounds of fish
Ingredients
- 2 large ripe peeled mangos, peeled and diced ½ inch or a little less
- 1 medium green pepper, seeded and diced ¼ inch
- ½ cup peeled and diced red onion
- 2 Tbsp chopped fresh cilantro (if guests are cilantro averse, use parsley)
- ½ jalapeño pepper, seeded and diced small
- 2 limes, juiced
- ¼ tsp sea salt
Instructions
In a bowl, combine all the above and stir together with a spatula. Taste and add more salt or lime juice as desired,
Leftovers store well for up to 3 days refrigerated.
