Lots of ripe, big, juicy strawberries have started appearing on shelves here in California. It is a cheery announcement that summer is upon us!
Unlike traditional salsas that have onions for some bite and spice, this one is intentionally kept simple to let the fruit really shine. If you’re looking for a more complex salsa to serve with meats or an entree — add some onions, perhaps some jalapeño, and read our list of a dozen things to do with salsa.
If strawberries or mangos aren’t available yet where you live, try substituting other fruits such as melons, kiwi, pineapple, or whatever is in season and fresh. This dish will only be as good as the fruit you can find.
There was quite a bit of dicing and chopping, I will admit, and the task was interrupted often by eager little ones who kept returning for more juicy samples. But the colorful and flavorful confetti was worth the wait. I cut the fruit into a small dice to make the salsa easier to pick up with chips. And the chips of choice? Try cinnamon pita chips for a real flavor surprise. It would be a great appetizer for any poolside party or back yard BBQ. If you prefer milder flavors, serve with regular pita chips or tortilla chips.
And please, don’t throw away any leftovers! Simply throw into a blender with some yogurt and ice for a delicious smoothie.You can even freeze the smoothie mixture into popsicle molds for a tasty afternoon treat.
Strawberry Mango Salsa Recipe
- 2 cups diced strawberries
- 2 cups diced mango
- 2 Tbsp freshly squeezed lime or lemon juice (from 1 lime or lemon)
- ¼ cup chopped mint or cilantro (optional)
- Stir all ingredients gently in a serving bowl.
- Allow to rest for 15 minutes for flavors to meld.
Prep time: 20 minutes