I love this recipe and it tastes good with tortilla chips.
- Carbohydrate 3.15137784781919 g
- Cholesterol 0 mg
- Fat 0.0853438758017529 g
- Fiber 0.588809236571863 g
- Protein 0.521514316801779 g
- Saturated Fat 0.0091009921500657 g
- Serving Size 1 1 cup (31g)
- Sodium 6.18359870115746 mg
- Sugar 2.56256861124733 g
- Trans Fat 0.0294194642290633 g
- Calories 14 calories
Step-by-step
- Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
Undercutting fruit salsas usually happens by failing to account for how salt and acid alter cellular walls over time. Tomatoes and mangoes release water when exposed to sodium chloride through osmosis. Allowing the mixture to rest for exactly one hour in the refrigerator concentrates the remaining fruit solids while drawing out excess moisture that would otherwise make chips soggy. Acidity from lime juice and cider vinegar stabilizes bright carotenoid pigments while balancing the natural sugars of the ripe fruit. Mincing garlic finely prevents harsh sulfur compounds from overpowering the delicate sweetness of the mango. Chopping all ingredients to a uniform quarter-inch dice ensures every scoop delivers balanced ratios of acid, heat, and fruit.
Managing Moisture and Storage
Refrigeration transforms raw vegetable dishes by marrying distinct flavor profiles, but storage windows remain limited. Consume this mixture within 24 hours of preparation for optimal texture. Freezing destroys cell structures completely, turning crisp tomatoes and firm mangoes into a watery, unpalatable purée upon thawing.
- Drain excess liquid through a mesh strainer if the tomatoes release too much water after the resting period.
- Substitute white vinegar for cider vinegar using a strict one-to-one ratio if flavor profiles need adjustment.
- Keep chilled at or below 40 degrees Fahrenheit until service.
