Mango Salsa
Author: this little italian
Prep time:
Total time:
Serves: 4-6 servings
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.
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
- 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
- Clean and peel cucumber, dice up into ½” chunks
- Clean tomatoes and remove the seeds. Dice up into ½” chunks
- Add all of the above into a small bowl
- 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.
- 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!
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!
