Mango Salsa

Mango Salsa

When mango season comes around, you have to make mango salsa! It’s a delighful mix of flavors and textures that’s easy to make with all fresh ingredients. It can be made spicy or mild and can easily be made in about 15 minutes depending on how fast you chop! It has the perfect balance of sweet and spicy. It’s a great snack to enjoy it with plantain or tortilla chips and it’s also a delicious topping for anything you would put salsa on!

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Serves 6

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Ingredients

2-3 ripe Mangoes, cubed (I prefer the yellow variety for better texture)
1/3 Red Onion, diced
6 small Sweet Peppers (or sub 1/2 Red or Orange Bell Pepper) chopped
1/2 English Cucumber, seeds removed and chopped
1 Jalapeño, stem & seeds removed and chopped (leave the seeds in for more heat)
small bunch (about 1/2 cup) Cilantro, chopped
1 1/2 Limes juiced
1/2-1 tsp (2.5-5g) Tajin
1/4 tsp Salt or more to taste

Directions

1.Cut the sides (also called the cheeks) off the mango, cutting as close to the pit as possible. Score the flesh of the mango both vertically and horizontally making sure not to cut through the skin. (Enjoy the rest of the mango as a treat)

2.Use a knife or spoon to gently remove the cubes from the skin and add them to a large bowl.

3.Remove the seeds from the sweet peppers and jalapeño before chopping and adding them to the mango.

4.Remove the seeds from the cucumber before chopping and adding them along with the chopped cilantro and diced red onion.

5.Season everything with salt, tajin and lemon juice and mix well.

6.Serve with plantain or tortilla chips or enjoy it on everything you would use salsa on. Keep refrigerated in an airtight container for up to 5 days