One of my favorite fruit combinations is strawberry and mango.
I love adding them to lemonade to balance out the tartness of the lemon juice. Strawberry mango paletas are a wonderful summer treat and smoothies accented by these two fruits are always my top choice.
Salsas are a staple in my home and I thought it was time for my pico de gallo to get a revamp with this fruit combination. It’s a great topper for fish tacos and savory chicken tostadas.
Not a fan of heat? This salsa can double as a salad if you omit the chile serrano and just drizzle some honey on top. My son loves it as an afterschool treat or an addition to his creamy oatmeal and yogurt.
- 20 strawberries rinsed, hulled and chopped in small cubes
- 2 large mangos, peeled
- 3 green onions, chopped
- 1 tablespoon fresh basil, finely diced
- 1 serrano chile, finely diced
- 2 tablespoons grapeseed oil, I used Pompeian
- 3 tablespoons lime juice
- 1 tablespoon balsamic vinaigrette
- Make mango ribbons by slicing with potato peeler.
- In a large bowl add strawberries, mangos, onions, basil and serrano chile.
- In a medium separate bowl, whisk with a fork grapeseed oil, lime juice and balsamic vinaigrette.
- Pour vinaigrette mixture over fruit mixture and fold all ingredients with a large wooden spoon to combine.