Cooked Mango Salsa

This cooked salsa is the perfect mixture of sweet, spicy and vinegary go perfect on everything from chicken to salmon to lamb. Make in advanced and store in the fridge for up to a week! What you’ll need:

  • 2 cups diced mango
  • 1 garlic clove, minced
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 tsp crushed red pepper
  • 1/4 tsp ground ginger
  • Pinch of cinnamon
  • Pinch of paprika

Dice mango in to small, bite size pieces. I used frozen mango that I defrosted, but fresh mango works just as well. FullSizeRenderIn a small saucepan over high heat, combine mango, garlic, sugar, and apple cider vinegar. Stir almost constantly while letting it come to a slight boil.You want to make sure it doesn’t stick to the pan or burn because then it is sadly ruined. IMG_8375 Once it starts to bubble, bring it down to a simmer over medium-low heat and add crushed red pepper, ground ginger, cinnamon and paprika. Let it simmer for 20 minutes, stirring occasionally to make sure nothing burns. Take it off the heat and let sit for 15 minutes. Serve immediately, let it sit at room temp for 3 hours then serve, or chill then serve. IMG_8381-1
For my dinner, I made a baked chicken breast that I topped with the room temp mango salsa. I served put some Sambal on the side for the perfect spicy kick.IMG_8384

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