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Blueberry Mango Salsa

November 3, 2010
Mangos and blueberries make a beautiful couple,in taste and appearance. I love this salsa on chicken and fish. If diced  finer it also goes nicely with nacho chips (especially the hint of jalapeno ones!)  Not overly sweet,so even a light fish like Tilapia will hold up to it.Mangos should give a bit when pressed.Always buy an extra lime because the juice in them is very unpredictable.
  • 1 C. blueberries
  • 1 1/2 C. peeled diced mango (2 usually- they are deceptive because of their odd pit)
  • 3 T. purple onion
  • 1 C. grape tomatoes.sliced in circles.taking most of seeds out
  • 1 T. chopped cilantro ( I don’t like it. I use dill instead)
  • 1 T. fresh lime juice
  • 1/8 t. finely minced jalapeno (I use a T. of juice from canned jalapenos-my son doesn’t do heat well)
  • 1/2 t. sugar
  • dash kosher salt
This is that odd pit of the Mango fruit. It’s also very slippery so be careful when cutting. If the knife won’t go through it you know you have gotten all the sweet meat.
Nature’s colors.
Mix in a bowl.Add lime juice, the sugar and just a pinch of Kosher salt.Mash a few of the blueberries to spread their juice.Let sit for at least an hour before serving.
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