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Strawberry mango salsa

Strawberry mango salsa can be served on top chicken, in a salad, or with salty tortilla chips.

By Kitchen Report / May 30, 2012

Strawberry mango salsa.

Kitchen Report

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The best thing about spring is the arrival of fresh fruit. And while I enjoy a spicy tomato-based salsa I find that fruit salsa is a little more versatile.  Now that mangoes and strawberries are both in season, it’s the perfect time to combine them into a topping for chicken or serve them with tortilla chips at a backyard barbeque. 

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Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.

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The main difference between salsa and chutney is that salsa doesn’t use sugar, while chutneys tend to be a sweeter, thicker combination. Fruit salsa straddles both of these definitions since the strawberries and mangoes add their own natural sweetness.

I used this particular recipe three different ways: As a topping for a garlic sautéed chicken breast; mixed in with a couscous and chicken salad; and on top of a whole wheat, pan-toasted quesadilla filled with black beans and shredded Monterey Jack with a dollop of sour cream. All three were delicious!

Strawberry mango salsa
Adapted from Two Peas & Their Pod 

1 cup strawberries, hulled and diced
1 medium mango, peeled, pitted, and diced
1/2 avocado, peeled, pitted, and diced
2 tablespoons diced red onion
1 tablespoon diced serrano pepper
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
Salt, to taste

Mix ingredients together and let the flavors mingle about 20 minutes before serving. This salsa is best served the day it is prepared, as the balsamic vinegar will eventually discolor the strawberries.

Related posts on Kitchen Report: Mango Summer SaladSparkling Watermelon Lemonade

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