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Adirondack Winery

Fresh Mango Salsa with Lake Winds White

Fresh Mango Salsa with Lake Winds White
Recipe Date:
September 1, 2016
Cook Time:
Imperial (US)
This fresh salsa is delicious with tortilla chips, but also goes great with any grilled meats or seafood- try it with grilled shrimp, chicken, pork chops or even baked fish!
  • 1 pint Fresh Roma Tomatoes (about 8)
  • 2 Mangos
  • 8 Fresh Mild Peppers (Cubanelle or Hungarian Wax)
  • 1 Large Onion
  • 4 peaches
  • 2 Limes (juiced)
  • 2 ears Corn on the Cob
  • 1/4 cup Vinegar
  • 1/2 cup Lake Winds White (to taste)
  • 1 tsp Salt
  • 1 tsp Cayenne
  • 1 tsp Cumin

Prep Fruits & Veggies:
Chop ends off of tomatoes, quarter, and set aside.
Peel and pit mango. How to cut a mango
Peel and Pit Peaches. How to cut peaches
Remove seeds from peppers.
Peel and quarter onion.
Microwave corn on the cob on high for 3 minutes, set aside & let cool, then cut off kernels.
Microwave limes for 15 seconds each, then roll on counter to loosen juices.

Assemble the Salsa:
Place tomatoes, mango, peaches peppers, onion, cumin, salt, cayenne and lime juice into food processor. Pulse until ingredients are mixed and roughly chopped. Remove to a bowl (if you don’t have a food processor just chop everything finely and mix by hand in a large bowl) Add ½ of vinegar and ½ of Lake Winds White. Mix, and add more liquid until salsa has reached your desired consistency. Add corn kernels. Enjoy!