Please consult the OU's guidelines for checking fruits and vegetables.

Mango Cherry Salsa
This recipe is kosher for Passover.
Mango Cherry Salsa Charlotte Walters (Boca Raton, FL) | Pareve
2 hours, 40 minutes 15 minutes
2 hours
25 minutes
About 1 pint of salsa

  • 1 onion, chopped
  • 2 to 3 cloves minced garlic
  • 2 to 4 jalapenos, seeded and minced
  • Juice of 2 limes
  • Juice of 1 large lemon
  • 2 Tablespoons apple cider or rice wine vinegar
  • 1 lb. fresh cherries, seeded and cut in half
  • 2 fresh mangos cut in ½-inch cubes

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