How to make Mango-Mint Salsa | Sauces and Condiments

Mango-Mint Salsa

Makes about 3 cups
This sweet-spicy salsa is the perfect complement to pork, shrimp, and meaty fish. Try it on Oven-Roasted Salmon. Or stir it into cooked quinoa and vegetables for a simple grain salad. For a spicier salsa, add the jalapeño seeds. Peel and pit 2 ripe but firm mangos (see this page) and cut into ¼-inch pieces. Stem, seed, and mince 2 jalapeños. Combine mangos and jalapeños with 3 minced shallots, 6 tablespoons lime juice (from 3 limes), 6 tablespoons chopped fresh mint, 3 tablespoons extra-virgin olive oil, 3 minced garlic cloves, and ½ teaspoon salt in bowl. (Salsa can be refrigerated for up to 2 days.)