This recipe for mango salsa comes from Mary Alice Kellogg in the July 1997 issue of Bon Appetit. We have made this version for friends and parties ever since. It has always been well received. You can purchase hot jalapeno jelly at most supermarkets and at local farmers’ markets. Don’t worry about this salsa turning out too hot for your palate; the mango plus the sugar in the jelly offsets the heat nicely.
The red in the red bell pepper is just for color. You can substitute green bell pepper, which is usually much cheaper. However, you need red onion. White or yellow onions lack the flavor and crunch of the red onion.
If you’ve never prepared fresh mango, you can buy pre-cut pieces, but we don’t recommend this. There is a substantial drop-off in flavor. To prepare the mango for this recipe, peel the mango and remove the pit. The pit is hard and shaped roughly like a big bar of soap. Once the pit is out, cut the fruit into small cubes, probably about 1/3-inch in size.
½ cup hot jalapeno jelly
3 tbsp fresh lime juice
2½ cups chopped, peeled, pitted mango
1¼ cups chopped red bell pepper
¾ cup chopped red onion
1/3 cup chopped fresh cilantro
1 jalapeno chili, minced
Whisk jelly and lime juice in large bowl. Mix in all remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; chill.)