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On a hot, summer day a mango salsa is the perfect refreshing snack. The tanginess of the tomatillos makes a good backdrop behind the sweet mangos while the char from the grill adds a welcomed complexity. Honey and lime round out the flavors, while tempering the heat of the jalapeño—which I tend not to go easy on.

Directions:

  • Peel two mangos, remove the pits, chop and mix with diced red onion. Add a generous amount of lime juice. Grill one ear of corn, half a jalapeño and the tomatillos (with the husks on), turning them until they are charred and soft. Remove the husks and stems and pulse in the blender with a drizzle of olive oil, one chopped garlic clove and jalapeño to taste (remove the seeds and membranes for a gentler heat).
  • When it has cooled, mix with the mangos and add salt, more lime and a healthy drizzle of honey. Remove the corn kernels and mix in. Serve with your favorite tortilla chips. My favorite brand is Xochitl totopos de maíz sold in a large paper bag. Chopped scallions make a pretty garnish.

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