Ingredients
Equipment
Instructions
Let's Begin!
- Cook the shrimp until they are opaque and pink, then chop them into bite-sized pieces.
- In a bowl, combine diced mango, red onion, serrano chilies, chopped cilantro, and lime juice.
- Add the chopped shrimp to the mango salsa and mix well.
- Serve the shrimp and mango salsa with tortilla chips.
Nutrition
Notes
- Use ripe but firm mangoes, like Ataulfo, so they hold their shape when diced and don't turn mushy.
- Add the lime juice right before serving for the brightest flavor — letting it sit too long will soften the shrimp and mango.
- For the best texture, drain any excess liquid before serving leftovers, as the mango and shrimp release moisture over time.