Mango pomegranate salsa Recipe

Cooking Directions

• STEP 1.Start by peeling and dicing a ripe mango into small cubes.
• STEP 2.In a bowl, combine the diced mango with pomegranate seeds.
• STEP 3.Add freshly squeezed lime juice and chopped cilantro to the bowl.
• STEP 4.Gently toss all the ingredients together until well combined.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Let the salsa sit for at least 15 minutes to allow the flavors to meld together.
• STEP 7.Serve the mango pomegranate salsa as a dip with tortilla chips or as a topping for grilled meats or fish.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Choose ripe mangoes that are slightly soft to the touch for the best flavor.
• To easily remove the pomegranate seeds, cut the fruit in half and gently tap the back with a spoon.
• For added heat, you can finely chop and add a jalapeno pepper to the salsa.
• Adjust the amount of lime juice and cilantro according to your taste preferences.

Storage and Serving

• Serve the mango pomegranate salsa chilled or at room temperature.
• It can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salsa a quick stir to redistribute the flavors.