My brother invited us out to his house to grill fish a couple of weekends ago. I asked what I could bring braced for the answer. My brother is the Forest Gump of request makers- you never know what you’re going to get asked to bring. “I don’t know, just surprise me”. Well that narrows the culinary field. Something fresh goes well with fish, so Mango Tango Salsa it is! It’s mango, it’s the right amount of tangy, and it’s fantastic with grilled fish and tortilla chips.
Mango Tango Salsa
½ medium red onion, finely chopped
1 mango, peeled and diced
1 large peach, peeled and diced
1 avocado, peeled and diced
1 tomato, diced
2 Tablespoons fresh lime juice
1 teaspoon lemon juice
1 can whole kernel corn, drained
½ teaspoon sea salt
1 teaspoon basil
½ teaspoon Creole Seasoning
Peel, chop, and dice the onion, mango, peach, avocado, and tomato. Combine all of the ingredients in a bowl. Stir in the lime and lemon juice.
Drain the whole kernel corn and add to the other ingredients. Season with sea salt, basil, and Creole Seasoning. Cover and allow to chill for at least 2 hours.