So, I have a confession. I don’t love mango salsa. I’ve always liked the idea of it. I love mangoes… I love salsa… why shouldn’t I love mango salsa? Turns out I do, but only sans many of your typical salsa ingredients.
Store bought mango salsa often just tastes like regular salsa with mangoes added in. I basically just feel like sugar has been added to my salsa. That, combined with the fact that my SO doesn’t like mango salsa in the least (or at least so he thought), has kept me away from it for a while now.
But then, I found a mango salsa recipe that I can’t get enough of! I knew I wanted to do a slow cooker dish the other week and the SO was craving some pork so I pursued the blogs for a good, healthy pork slow cooker dish. I landed on Skinnytaste’s Slow Cooker Jerk Pork with Caribbean Salsa. The recipe didn’t have too many steps and looked fairly healthy for a pork dish. That, plus the fact that Gina (Skinnytaste author) said her husband loved it, made it a no brainer. I didn’t even really think about the fact that the Caribbean Salsa meant mango salsa until later. But the fact that it was just mangoes and no tomatoes was a good sign because my SO actually does love mangoes – just not mango salsa!
The pork had to cook for 9 hours so I put it in Monday night and prepped the mango salsa Tuesday morning. I then put everything aside in the fridge until it was time for Tuesday’s dinner. Or at least that’s what I thought.
Shortly after prepping the salsa, it was time for lunch. I had some leftover tilapia from the night before I needed to use up but wasn’t sure how. The taste of the mango salsa came flooding back into my mouth (obviously I had a few bites while prepping it!). The mango salsa would be the perfect fit for my tilapia. And it was Taco Tuesday so I had to run to the store and buy some corn tortillas to wrap it all together. Best lunch of the week by far.
Not only did Skinnytaste’s Caribbean Salsa pair well with the pork like planned, it became a lovely addition to my meals throughout the week. The mango, the avocado, the lime juice… the flavors were mouthwatering and I was pretty disappointed when I ran out. But the SO also loved it so I’ll definitely be making it again, whether it’s with the jerk chicken or something else entirely!
Caribbean Salsa Recipe
- 1 Haas avocado, diced*
- 2 large ripe mangoes, peeled, seeded and coarsely chopped*
- 1 1/2 tbsp chopped red onion
- 1-2 tbsp chopped fresh cilantro
- 2-3 tbsp fresh lime juice
- salt and pepper, to taste
- Combine all the ingredients in a bowl
- Season to taste with salt and pepper
- Refrigerate salsa until ready to serve
*The key to making this salsa so delicious is making sure you have ripe avocado and mango. If they aren’t ripe yet, it’s worth waiting! To speed up the ripening process, store the fruits in a brown paper bag in your kitchen.