Is it too early to talk Super Bowl?
I think not. If anyone has as busy of a schedule as I do you’re already thinking of what you want to make and when you will have the time do it. I, myself, have just returned from a weekend full of rich and delicious eating in Vancouver (travel post coming soon!) and am anxious to get back to balance, healthy eating. I’ve seen a lot of great, nutritious recipes for party foods around the interwebs lately, so I’ve been thinking that this might be the year for a healthy Super Bowl Party.
I think a lot of my fellow healthy (yet balanced) eaters will agree that there’s something quite satisfying about making a super tasty dish to bring to a party where even the non-health conscious folks are clamoring for more and asking for the recipe. It’s like we’re secretly showing these peeps that, yes, healthy food can be just as delicious as non-healthy food! Amiright?
So, when I was day dreaming about all of the healthy snacks I could whip up for Game Day, my mind wandered to recipe I used to make A TON when I lived in Hawaii: Mango Salsa! This was the perfect dish to whip up and pack in a cooler to bring down to the beach for a day of volleyball and ocean activities. Now, we all know that mangoes are not in quite as much abundance here on the mainland as they are in Hawaii, but luckily here in California if we look hard enough, we can usually find them in stores year round. I can’t say they’re as delicious as the ones we find on the islands, but that’s okay because we’re going to doctor up our mango anyhow.
This Mango Salsa is really easy to make and, as I mentioned before, healthy to boot! Not only can you dip your black bean quinoa chips from Trader Joe’s into it (is anyone else as obsessed with those as I am?) but you could also use this easy topping for grilled chicken or fish. Such an easy dinner idea!
There’s not much to this recipe, it really is just like a regular pico de gallo salsa, but with mangoes instead of tomatoes. The usual suspects are present (cilantro, jalapeno, onion, garlic) and we throw in a squeeze of lime juice to really make this Mango Salsa “tropical.” The toughest part is finding a mango that’s ripe enough here on the mainland, so be sure to keep your eye out at the grocery store a few days before you make it in case the fruit needs some time to ripen up.
You can easily make the Mango Salsa the day you’re planning to serve it, but it’s also one of those dishes that gets better with some time to sit and marinate, so why not make it the night before? One less thing to worry about on Super Bowl Sunday and less cooking = more mimosas (or brewdrivers if those are your thing!)
So what’s everyone else making for Game Day? Are you going healthy or sticking to the traditional wings and pizza? Either way, it’s a great excuse for a day full of eating!
A refreshing, tropical spin on your average salsa utilizing mangoes in place of tomatoes.
- 2 mangoes, peeled and finely diced
- ¼ red onion, finely diced
- 1 jalapeno, finely diced
- Juice of 1 lime
- 1/3 cup chopped cilantro
- 2 cloves minced garlic
- Salt and pepper to taste
- Combine all ingredients in a medium mixing bowl. Stir to combine. For best results, let sit at least one hour, but can be eaten right away if needed.
Drink Pairing: I'd highly recommend keeping it traditional and pairing this with a Mexican beer such as Corona or Negra Modelo.