Fresh Mango Salsa

Mango Salsa

This mango salsa is deliciously light and refreshing and a cinch to make! I used it to top my pulled pork tacos but it’s also great with chips or as a topping for grilled chicken. I found the original recipe on the Cookie and Kate blog site, click here to check it out. I made just a few slight changes to the original recipe to suit my own tastes. I completely took out the cilantro as I do not like the flavor and instead I used a little bit of fresh parsley. Also, instead of using 3 mangoes I used just one but also added in a diced English cucumber for extra crunch. Feel free to follow the original recipe or be as creative as you wish with this salsa. Some other great additions are diced fresh pineapple, diced tomatoes, scallions, fresh corn, or different types of sweet and hot peppers. Play around and find a combination that you love.


  • 1 ripe mango, diced 
  • 1 English cucumber, diced with skin on
  • 1 medium red bell pepper, diced
  • 1/2 – 3/4 cup diced red onion
  • 1/4 cup fresh parsley
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • Kosher salt and pepper, to taste


In a serving bowl, combine the mango, bell pepper, onion, parsley and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt and pepper. For best flavor, let the salsa rest for 10 minutes or longer. Serve cold.

Pulled Pork Taco.jpg

Make Your Own Hoisin Sauce

I don’t tend to make a ton of Asian inspired dishes so when I do there are times when I simply don’t have a particular ingredient on hand. Tonight I made a chicken and pineapple dish which called for hoisin sauce which, of course, I did not have in the house. I did a quick Google search for possible substitutions and learned that you can actually make your own hoisin sauce in just minutes. So I did just that!


  • 4 tbs low sodium soy sauce
  • 2 tsp sesame oil
  • 2 tbs creamy peanut butter
  • 1 tbs brown sugar, honey, or molasses (I used brown sugar)
  • 2 tsp white vinegar
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  • 20 drops of hot sauce (I used Cholula)


Combine everything is a small bowl and whisk until well combined and smooth. Place any leftovers in a Mason Jar and store in the fridge.

Hoisin Sauce