Mango Corn Salsa

Combine mango, corn, and some bell pepper for a sweetly tropical flavored mango corn salsa.

With the recent sales on corn and mango, I thought a salsa would taste great. Then, I saw this recipe from A Communal Table. Mango corn salsa it was! I also happened to have some fresh cilantro, and the flavor really went well - far better than my usual dried. I know everyone's always commenting on how much better they like fresh, but after eating dried for so long, I think we forget the difference. Now we have to figure out if we want to use fresh normally or just occasionally. I know I could freeze leftovers or dry it myself for better flavor than store bought dried, but even then, I can taste a difference. I'm still not sure what, if any decision we'll settle on.

What about you - do you use dried, fresh, or frozen herbs? Do you think the differences are worth it?

Mango Corn Salsa

by CJ Huang

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
76 grams		1/3 cup		mango, cubed
54 grams		1/3 cup		bell pepper, diced
180 grams		1 cup		corn kernels
		1 tablespoon		lime juice
		1 teaspoon		ginger, grated
		1 teaspoon		jalapeno, dicedD	optional
		3 tablespoons		green onions, sliced
		2 tablespoons		cilantro, chopped

Methods:

	1. Gather all materials.
	2. Combine all materials, mixing until homogeneous.