Mexican Food Journal
Simple, refreshing raw mango salsa that is great as a vegetable dip or with cocktail shrimp.
- 2 mangos
- 1 serrano chile (remove the seeds if you want a milder salsa)
- 1 Mexican lime
- ¼ cup water
- 1 tsp salt
Wash the mangos well.
Remove the meat of the mango (see tutorial below). Discard the pit and skin.
Add the mango, serrano chile, salt, water and the juice from the lime to your blender.
Blend until smooth. If the salsa is too thick add 1 tablespoon of water at a time until you reach the desired consistency.