Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years! My baby’s in kindergarten now. Sniffle. This blog really is my baby. I’ve written every post and designed every square inch of it myself, all with Cookie by my side. (She says hello, and would you please pass the mango?)
I bought all the ingredients to bake a cake to celebrate, then my dishwasher broke down. I was not about to wash all those dishes by hand. So, let’s shout happy birthday with this mango salsa recipe that I made for a potluck last weekend. It’s colorful, right?! Almost looks like confetti up close.
Come to think of it, salsa is actually the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day! Those kind words made me giddy and made me think, hey, I could post more recipes. Here we are—1826 days, countless late nights, three jobs, four apartments and nearly 400 recipes later—with a dedicated food blog.
I owe each of you a giant thank you. Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back when. Your comments, emails and Instagrams keep me motivated even when the going gets tough and your visits let me do what I love for a living. Thank you.
I’d better quit gushing and tell you about this super simple and outrageously delicious sweet-and-spicy salsa. I brought it to Tessa and Heath’s taco potluck/Game of Thrones watch party and it was a hit!
I bet this mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good. If this recipe gets you hooked on making homemade salsas, be sure to check out my other salsa recipes!
- 3 ripe mangos, diced (see photos)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.
Storage suggestions: Honestly, I'll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.