This chunky, fruity salsa makes an excellent dip for tortilla or plantain chips. It's also good on hot dogs, tacos, eggs and grilled fish.
The depth of flavor found in Ataulfo mangoes (also commonly called Champagne, yellow or honey mangoes) is preferred, but you can substitute with a larger variety if it's ripe; do not use unripe mangoes here.
The salsa can be refrigerated for up to 5 days.
Mango Tomatillo Salsa
Flesh of 2 Ataulfo (Champagne) mangoes OR 1 large, chopped
9 medium tomatillos, husked, rinsed and finely chopped
1 1/4 cups chopped fresh pineapple
1/2 medium red onion, cut into small dice
1 small OR 1/2 large jalapeno pepper, stemmed, seeded and cut into small dice, seeds reserved
15 stems cilantro, chopped (leaves and tender stems)
3 tablespoons tablespoons fresh lime juice
3/4 teaspoon kosher salt, or more as needed
1/2 to 1 teaspoon agave nectar (optional)
Tortilla or plantain chips, for serving
In a large bowl, combine the mango, tomatillos, pineapple, red onion, jalapeno, cilantro, lime juice and salt.
Taste and stir in some or all of the reserved jalapeno seeds for a salsa with more heat, then taste again and add more salt, as needed.
Stir in the agave nectar, if using, starting with 1/2 teaspoon (it's potent) for a slightly sweeter salsa.
Makes about 4 cups.
Nutrition information: Each 1/2-cup serving contains approximately 50 calories, no protein, no fat, 13 g carbohydrate, no cholesterol, 105 mg sodium and 2 g fiber.
Food on 08/15/2018