Watermelon Mango Salsa is made from the same things tomato salsa is like red onions, jalapeños, cilantro and a little lime. The greatest thing about Watermelon Mango Salsa is it can be used on so many things. It goes great on salmon, chicken, fish tacos and of course, as an appetizer.
After serving this to my family, many felt they could not taste the difference between tomato salsa and watermelon salsa. If you have picky eaters who don’t like chunky tomatoes, they will love Watermelon Mango Salsa, or Watermelon Strawberry Salsa.
How to Make Watermelon Mango Salsa
1. Pick a good watermelon. Look for a watermelon that has a field spot on the bottom. This is a yellow spot where the watermelon has been resting on the ground. Also look for bee stings. If bees like the watermelon, it must be sweet. They look like scratches on the exterior of the watermelon. Also look for a deep green color and a heavy watermelon. I try to buy the biggest watermelon. This means it is fully grown and is ripe.
The mistake many people make is getting a small watermelon because they don’t want a lot of fruit. Most watermelons are about the same price if you buy them at a big box store. So, buy a big one and throw away what you don’t use because small watermelons usually mean they are not full grown nor do they have a sweet interior.
Pick a large watermelon with a field spot that has bee stings.
2. Cut off the rind of the watermelon or cut out the meat of the watermelon from the rind. Place the flat side on the cutting board and make 1/2 inch slices. Cut these into small cubes like you would find in a salsa. The watermelon is like tomatoes in a regular salsa. So try and make the watermelon the same size as you would if making a tomato salsa. Place all the watermelon cubes in a large bowl.
3. Slice one mango into small pieces. There are lots of different methods to cut up a mango. I like cutting the sides off on the flat sides of the mango. Then you can make cuts to form small cubes inside the skins of the mango. Makes slices going one direction lengthwise and then turn the mango a quarter turn. Make slices across the first cuts without going through the skin. Using a spoon, gently scoop out the cubes of mango going along the skin and underneath the meat. Place these cubes into the same bowl with the watermelon.
This salsa is fresh and delicious!
4. Cut the jalapeño and red onion into small pieces. I love having small pieces of fruit, peppers and onions in my salsa. Since you will be serving this on tortilla chips or pita chips, you want to make sure you can pick everything up in one bite and get it in your mouth.
To cut the jalapeño, cut the top off with the stem and then cut down the middle of the pepper. Using a spoon, dig out the middle rib and seeds. I have an allergic reaction to jalapeños. The oil on the pepper stays on my skin. Even if I wash my hands, the oil tends to stay and will burn my face later in the day when I touch it, so I always use gloves when handling the peppers. It has made life so much more pleasurable.
Watermelon Mango Salsa is great on so many things!
5. Pick off eight leaves on a Basil Plant. I buy a whole basil plant in my local grocery store. It is about the same price as the small plastic boxes in the refrigerator section. The price is about the same, but you get so much more. Lay the leaves on top of each other and then roll them up. Cut across the rolls to make ribbons of basil. I then chop these into even smaller pieces. This is called a Chiffonade Knife Cut. It is very helpful technique when cutting leaves and now you know a fancy French cooking term.
Break off a quarter of the cilantro bunch. Chop into small pieces which should make about 2 – 3 Tbsp.
6. Add the watermelon and strawberries chunks into a medium size bowl. Mix in the jalapeño, red onion as well as the basil and cilantro. Add the sugar, lime juice and zest. Mix well.
7. Serve with tortilla or pita chips. You can also serve this on salmon, chicken or fish tacos.
Watermelon Mango Salsa
- 2 cups Watermelon
- 1 Ripe Mango
- 1 Jalapeño
- 1/2 small Red Onion
- 1/4 Bunch Cilantro
- 8 Basil Leaves
- 2 Tbsp. Sugar
- 1 Whole Lime Juice
- 1 Zest of a Whole Lime
- Dice the watermelon and mango into small cubes.
- Slice and dice the Jalapeño and red onion into small pieces
- Chop cilantro and basil.
- Put all ingredients into a bowl.
- Add the sugar, lime juice and zest. Gently mix.
- Serve with tortilla chips or pita chips.