Ever since our IFWTWA journey to Alaska, I cannot get enough salmon. Lucky for me,  Sock Eye salmon and mango are readily available in Florida. Although I like my salmon simple, with olive oil, lemon juice, sea salt and cracked pepper, salsa adds a punch.
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I  have tried several mango salsa recipes recently. Now I want to expand on the basic mango salsa with a few variations: This basic recipe, similar to mine, is from local Food Editor Molly Schechter.

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Salsa ingredients
2 cups chopped, peeled and pitted mangoes
1 cup chopped red bell pepper
2/3 cups green onions
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons evoo
salt and pepper
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Method
Combine all and serve at once or store for up to a day. Then experiment by adding your own touch.
Tips
Try papaya, or fresh pineapple, in place of mangoes, or combine two.
We like to add red or purple onions to shallots or spring onions
Cucumbers or mild radishes add more crunch and flavor.
Mint, parsley, or watercress can substitute for cilantro.
Lemon juice is fine, if out of limes.
When handy, use red, green yellow and orange bell peppers.
Jalapeno chili’s or garlic, finely minced, adds a hot kick.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.