Mango Salsa
 
Prep time
Total time
 
Mango salsa - use organic ingredients whenever possible. This mango salsa can be served with corn chips, as a side to salmon or chicken and delicious all by itself as a salad.
Author:
Serves: 4-6 servings
Ingredients
  • 1 large mango
  • ½ an English cucumber
  • 2 Roma tomatoes
  • Handful of fresh chopped cilantro
  • ¼ cup olive oil
  • 2 tbsp cup rice vinegar
  • Juice of one lime
  • Seasonings
  • Salt and Pepper plus these dried herbs:
  • ½ tbsp oregano
  • ½ tbsp cumin
  • ¼ tbsp onion powder
Instructions
  1. Clean and peel mango, dice up into ½” chunks. Be careful to cut around the center core and only use the meat of the mango
  2. Clean and peel cucumber, dice up into ½” chunks
  3. Clean tomatoes and remove the seeds. Dice up into ½” chunks
  4. Add all of the above into a small bowl
  5. Run your knife along the stems of the cilantro and finely chop up the leaves. You can use as much or little to your taste, but I usually use 2 or 3 tbsp.
  6. Give everything a gentle mix with a spoon. Add olive oil, vinegar and lime plus your salt, pepper and dried herbs. Gently mix with a spoon. Refrigerate until you’re ready to serve cold on top of salmon, chicken or with some chips!
Notes
Variations (if you want)
You can substitute 2 Persian cucumbers for the English cucumber (they are smaller, that’s why you’ll need 2.)

Add a ¼ of a red onion, finely chopped for extra flavor!
Recipe by This Little Italian at https://thislittleitalian.com/mango-salsa/