I didn't realize until a few years ago that in most other parts of the US, Cinco de Mayo isn't as huge a deal as it is here in LA. For some reason, I just assumed that everyone around the country used the "holiday" as an excuse to eat chips and salsa, drink margaritas, and shoot tequila to messy excess. Well, given that we also had the The Fight, and Derby Day yesterday, it's no surprise that I sort of "missed" my own Cinco de Mayo celebration.
Still, that doesn't mean that the gorgeous mango, lime, and margarita glass that have been sitting on my countertop should go to waste. Since Cinco de Mayo has already past, let's just call today Cinco de Mango, and enjoy the Mango Salsa from the National Mango Board, which LAist Lindsay William-Ross has already made and photograhed. The recipe for the salsa is after the jump, and for more mango recipes, check out www.mangoinfo.org.
National Mango Board's Cinco de Mango Salsa
- 3 large ripe mangoes, peeled, pitted, and diced
- 1 medium jalapeno pepper, stemmed, seeded, and mnced
- 2/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp kosher salt