This dish received the highest honor at a Derby party this past weekend.  As I joined a group at one of the tables, one (delightful) lady remarked, “This mango salsa is wonderful.”  I thanked her before I realized that she didn’t know it was a dish I had made!  Nothing more satisfying than an “overheard” compliment.

This works well with either fresh mangos or use the almost-fresh ones in refrigerated jars in your produce section.  (A 24-oz jar yields about two cups of diced mango.)  It also works well as a salad; serve a generous half cup on a leaf of lettuce.  As a salad this would be a perfect side for a Mothers’ Day brunch to accompany a migas frittata.

Mango Orange Salsa

Serves 4 as a salad or 10-12 as a dip; makes a little over 2 cups

• 2 cups diced mango

• ½ cup minced red bell pepper

• 2 Tbsp sliced green onions, just the white and light green part

• 2 Tbsp minced poblano pepper (or green bell pepper)

• 1 lime, juice and zest
• 2 Tbsp red wine vinegar
• 6 Tbsp low-sugar orange marmalade (sugar-free is okay, too)
• ¼ tsp chili powder

Combine the mango and next 3 ingredients in a bowl.  In a separate bowl mix the lime juice and zest with the next 3 ingredients, then pour over the mango mixture.  Stir.  Refrigerate until ready to serve.  Can be made the day before.

(Nutritional info coming soon.)

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