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Mango Cherry Salsa (pareve)
This recipe is kosher for Passover.
Mango Cherry Salsa (pareve) Charlotte Walters, Boca Raton, FL | Pareve


1 onion, chopped
2-3 cloves minced garlic
2-4 jalapenos, seeded and minced
Juice of 2 limes
Juice of 1 large lemon
2 tablespoon apple cider or rice wine vinegar
1 lb. fresh cherries, seeded and cut in half
2 fresh mangos cut in 1/2 inch cubes


Heat saute pan over medium heat. Add enough oil to lightly cover bottom of pan, about 1 tablespoon. Add onions, peppers and garlic and saute over medium heat until onions begin to collapse, about 5 to 8 minutes. Add lime juice, lemon juice and vinegar. Bring to a boil, add cherries and mangos. Simmer for 8 to 10 minutes, stirring occasionally. Remove from heat. Place in a serving bowl and chill.

Note: This may be served hot if preferred. If a smooth sauce is preferred, puree in food processor before chilling. This is served with grilled chicken or grilled or pan-seared fish. This makes about one pint of salsa.