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I remember first tasting yuzu while visiting a small farmers market in Japan, several years ago. The vendor insisted I try a tiny sliver of candied yuzu peel, and the explosion of citrus unlike anything I’d experienced before. It was tart, sweet, and intensely aromatic—completely captivating. I’ve been hooked ever since, searching for ways to incorporate its unique flavor into my cooking. Mangoes, on the other hand, have always been a staple. Growing up, my grandma had a small mango tree, and we’d wait all year for the fruit to ripen. This recipe kinda feels like home, you know?
That's how this Yuzu Yearning Mango Salsa was born – a fusion of those cherished memories and exotic flavors. The sweetness of the mango, the zesty kick of yuzu, and a hint of heat from a jalapeño create a symphony of tastes that's simply irresistible. You just gotta try it!
Required Equipments
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Rubber Spatula
Yuzu Yearning Mango Salsa: Frequently Asked Questions
Yuzu Yearning Mango Salsa
Elevate your dishes with this Yuzu Yearning Mango Salsa, a bright, flavorful condiment that perfectly balances sweet mangoes with the unique citrusy notes of yuzu. This vibrant salsa adds a refreshing twist to grilled fish, tacos, or even enjoyed with tortilla chips.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Gather your ingredients: You'll need 2 ripe mangoes (about 1 pound), 1/4 cup finely diced red onion, 1 jalapeño (seeded and minced), 2 tablespoons chopped fresh cilantro, 2 tablespoons yuzu juice (freshly squeezed or bottled), 1 tablespoon lime juice (freshly squeezed), 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Make sure that your mangoes are ripe. If they aren’t, put them in a paper bag and let them sit on your counter for a day or two.
- Prepare the mangoes: Peel the mangoes and dice them into small, even pieces. The size of the dice will affect the texture of the salsa, so aim for pieces that are about 1/4 inch in size.
- Combine ingredients in a bowl: In a medium-sized mixing bowl, combine the diced mangoes, red onion, jalapeño, and cilantro. Try not to eat too much of it during this step!
- Add the citrus juices: Pour in the yuzu juice and lime juice. These juices not only add flavor but also help to prevent the mangoes from browning, which is crucial if you are making this recipe ahead of time.
- Season the salsa: Sprinkle in the sea salt and black pepper. Adjust the seasoning to your liking; some people prefer a bit more salt, while others like a bit more heat from the jalapeño.
- Gently mix: Use a rubber spatula or spoon to gently combine all the ingredients. Be careful not to mash the mangoes; you want to keep the salsa chunky and vibrant.
- Taste and adjust: Give the salsa a taste and adjust the seasoning as needed. If it's too tart, add a pinch of sugar. If it needs more heat, add a tiny pinch of cayenne pepper. Sometimes, I like to put a little extra lime.
- Chill for at least 30 minutes: Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes. This allows the flavors to meld together and the salsa to chill, it's important! If you don't chill it, it won't taste as good. I'd leave it overnight for best flavor, though.
- Serve and enjoy: Once the salsa is chilled, it's ready to serve. I usually let it sit at room temperature for 10-15 minutes before serving. Serve it with grilled fish, chicken, tacos, tortilla chips, or whatever else you like!
- Store any leftovers: Store any leftover salsa in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salsa will become softer as it sits, so it's best consumed as soon as possible.
📝 Notes
- For a milder salsa, remove the seeds and membranes from the jalapeño. You can also substitute with a milder chili, such as a poblano.
- If you can't find fresh yuzu juice, bottled yuzu juice works well too. In a pinch, you can substitute with a mix of lemon and orange juice (about 1 tbsp lemon and 1 tbsp orange).
- Add a pinch of sugar or honey if the salsa is too tart.
- For a smoky flavor, grill the mangoes before dicing them.
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Calcium: 15 mg
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