How to Make Mango Salsa to Accompany Plantain Crusted Snapper

Video Transcript

"Now that we have our plantains cooking we can make our mango salsa. As you can see I have a couple ripe mangos. You can tell that they're ripe from the color and they give a little bit when you touch them. Let's cut into our mangos. What I do is cut the top off and then peel them down just like so. This is a good one. You can tell it's sweet. I can smell it. It's really good. Ok, we have our mangos peeled. Let's trim the apple. Also, cut the apple about a quarter to a half inch. We will cut these into dice. When you're making salsa try to have all your ingredients the same size. It just looks better. This is very sweet, very flavorful. This is the pit so what you have to do is get around the pit when you're cutting into the mango. In some cases like this when it's very ripe, it's hard to get around so you'll end up with the pulp but that's ok. It's going to be great. Let's give this one a shot. This one isn't as ripe as the other. Oh yeah, it's a wrestling match. So our mangos were pretty ripe so it's a bit soupy but that's ok. We have our mango. We have our apples. Now, we need red onion. We will do a medium dice on the onion just like the apple. Watch your thumb and fingers when you do this. I usually keep the stem end on the onion, holds everything together. There we go. Get rid of this. Slide this over. Next thing we need is the fresh cilantro. Rinse it off. Don't bother picking off each leaf from the stem. Usually just grab a bunch, twist. We'll go with two of those. There you go. We'll dice this. That's all you need. We'll combine our ingredients. That's a lot of salsa. More than what we need for the fish, but you know what, this is good on just about everything. Leftovers are a good thing."