This is the variation of the Whole Foods Mango Salsa Recipe that I posted before. In this version of mango salsa, I use parsley instead of cilantro and don’t use jalapeno pepper. Parsley gives mango salsa a more intense herb flavor. Mango salsa is a very refreshing salad that is just bursting with flavor. My favorite way of eating mango salsa is with fish.
Mango salsa also makes dishes that are otherwise plain come alive. For example, simple cooked chicken breast is transformed into an exotic dish when mango salsa is added. If you are watching your calories and have to eat a lot of plain chicken breast or fish as part of your weight loss plan, mango salsa is a great way to make your meals exciting. You can put mango salsa on top of chicken or fish, or just serve it on the side as an accompaniment.
2 mangoes, finely chopped
1 small onion, finely chopped (the best onion for mango salsa is Vidalia sweet onion)
Parsley, chopped (1/2 cup)
Mix all ingredients 🙂
Mango salsa will keep in the refrigerator for up to 2 days.
Here’s the picture of this mango salsa recipe served with canned salmon fish cakes and quinoa: