I remember the first time I tried mango salsa. It was at a little beachside shack during a trip to Mexico. The explosion of sweet, tangy, and spicy flavours was simply unforgettable. It was served with grilled fish, and I knew instantly I had to recreate that magic at home. After many attempts, I think I've perfected the recipe, and I'm absolutely thrilled to share it with you. What are some of your favourite food memories?
This Mango Salsa with Crispy Fried Shallots is more than just a condiment; it's an experience. The juicy sweetness of ripe mangoes, the zesty lime, the subtle heat of jalapeño (if you dare!), and the delightful crunch of crispy fried shallots all come together in perfect harmony. Trust me, once you try this, you'll find yourself putting it on everything! My friend Jenny, she’s allergic to onions and can't even get near them, but she tried the fried shallots and was surprised that they did not affect her allergy. So, maybe they're magical!
The crispy fried shallots are the secret ingredient that takes this salsa to the next level. They add an incredible textural contrast and a savoury depth that balances the sweetness of the mango. Don't skip this step! It is tempting because it takes some time to prep the shallots, but that slight crunch, and that flavour is worth the trouble. So, are you ready to dive in and create this culinary masterpiece? I know I am!
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Required Equipments
- Mixing Bowls
- Cutting Board
- Sharp Knife
- Large Skillet
- Slotted Spoon
Mango Salsa with Crispy Fried Shallots: Frequently Asked Questions
Mango Salsa with Crispy Fried Shallots
This vibrant Mango Salsa with Crispy Fried Shallots recipe combines sweet, tangy, and crunchy elements for an unforgettable flavour explosion. Ideal as a topping for grilled dishes or a dip with tortilla chips, it's a guaranteed crowd-pleaser!
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Peel and finely dice the mango: Start by carefully peeling the mango. Dice it into small, even pieces about 1/4 inch in size. Uniformity is key for a great texture. Place the diced mango in a large mixing bowl.
- Finely dice the onion and jalapeño (if using): Peel and finely dice the white onion. If you're adding jalapeño for a spicy kick, remove the seeds and membrane (for less heat) and finely dice it as well. Add these to the mixing bowl with the mango.
- Chop the cilantro: Roughly chop the fresh cilantro. Don't worry about being too precise; a little variation in size is perfectly fine. Add the chopped cilantro to the bowl.
- Juice the lime: Halve the lime and squeeze the juice over the ingredients in the bowl. Be sure to catch any seeds that might fall in – nobody likes biting into those!
- Season the salsa: Add salt and freshly ground black pepper to the bowl. Start with a pinch of each, and then taste and adjust as needed. Remember, you can always add more, but you can't take it away!
- Gently mix the salsa: Use a spoon to gently combine all the ingredients. Be careful not to mash the mango; you want to keep those lovely diced pieces intact.
- Prepare the Shallots: Peel the shallots and slice them into very thin rings. If they're too thick, they won't crisp up properly.
- Heat the Oil: In a skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You'll know the oil is ready when a small piece of shallot sizzles immediately when dropped in.
- Fry the Shallots: Carefully add the shallot rings to the hot oil in a single layer. Don't overcrowd the pan; you may need to fry them in batches. Fry for 2-3 minutes, until they turn golden brown and crispy. Watch them closely, as they can burn quickly!
- Drain the Shallots: Use a slotted spoon to remove the fried shallots from the oil and place them on a paper towel-lined plate to drain. Sprinkle them lightly with salt while they're still hot – this helps them crisp up even more.
- Combine Shallots and Salsa: Just before serving, gently fold the crispy fried shallots into the mango salsa. This will ensure they stay crispy and don't get soggy from the moisture in the salsa.
- Serve and Enjoy: Serve the mango salsa immediately. It's fantastic with grilled fish, chicken, tacos, or even tortilla chips. I personally love putting it on my fish tacos on a bright sunny day!
📝 Notes
- For a milder flavour, soak the diced onion in cold water for 10 minutes, then drain well before adding to the salsa.
- Make sure to dry the shallots well before frying them to ensure they become extra crispy.
🍎 Nutrition
Calories: 150 kcal
Protein: 1g
Fat: 8g
Carbohydrates: 20g
Fiber: 2g
Calcium: 20mg
