Tropical Mango Salsa.

Isn’t this such a great time of year?  The sun has been popping out all over the place, (I mean, besides just in Hawaii) and everyone seems to be a little extra happy.  Plus, Mother’s Day is just around the corner, and despite the fact that my five-year old accused me of making up the holiday (“Mother’s Day isn’t a real holiday MOM!”) indeed it is a real holiday and it’s an important one, and I’m not gonna let any smarty-pants five year old take that away from me.  (amen?)

Well, spring and summer put me in the mood to grill, and one thing I love to grill is FRESH FISH.  If you love fish, (or even if you don’t) then I’m so excited for you to try this delicious tropical mango salsa.

But first:

Here’s an example of what happens when your teenage son is your photographer.  You ask the kid to send you over a photo file of mango salsa, and he does.  Along with a little bonus shot:

This critter’s been hanging around our backyard for the last week or so…just chilling on the branches..showing off with that whole  color-change thing (which for all of the science classes in the world I’ll still never understand) and being carried around by a bunch of #homeschooled boys who have a bad case of “I’ll do anything to avoid one more algebra lesson.”

But I’m really not here to talk backyard creatures or homeschooling or even how veryburntout we all currently are. (because we are.)

I’m here to tell you about this yummy, refreshing, and very versatile mango salsa.

This mango salsa is really perfect paired with fish.  Of course it’s great with chicken, or just a big bowl of chips for that matter, but I just have to say that it pairs especially well with fish.  And I’m trusting you to trust me on this one.

I serve it with fresh ahi or mahi mahi, but I know it would be great on halibut, tilapia, or salmon.  Served with a little rice pilaf and a fresh veggie, this will not disappoint.

The flavor combination here is pretty perfect:  A little spice from jalapeno peppers with a hint of ginger, cilantro, a sweet touch of honey, and a zest of lime…Add the crunch of red pepper, plenty of firm and juicy mango (the star of the show), and (in today’s batch–) banana and pineapple.  I always say the banana and pineapple are optional, but if you’ve got them on hand, go for it. (We happen to have a few {hundred} extra bananas that I’m trying to use up at the moment.)
Print and Pin this recipe for your summertime barbecues.  (and so your friends will find it too!)(thanks! )

Hope you love it and let me know how it goes, k?

And I’d love to hear from you:  Do you cook fish at home?  If so, how do you prepare it?  What kind of fish do you get where you live?  
ALOHA!
Monica

PS  Coconut macadamia nut crusted Mahi Mahi?  Right here!
Are you a ginger lover?  Try homemade ginger Juice here.  Gingerbread baked oatmeal here!  And Carrot ginger coconut soup, here!