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Mango Salsa


Try this refreshing twist on salsa. Robust fruity flavors and bursts of cilantro make this the right side dish for chicken or fish. Oh, heck, it's so good you may just skip the rest of the meal!

Mango Salsa

6 ripe mangos, de-seeded and chopped

¼ cup red onion, minced

½ cup red pepper, diced

¼ to 1/3 cup fresh minced cilantro leaves

½ cup lemon juice

Optional:

½ teaspoon cumin

De-deseeded, minced jalapeno pepper

If you’ve never de-seeded a mango try taking a sharp knife and cutting it along the edge of the seed (so the knife is parallel to it) as close as you can get to it without cutting into it. Cut the mango into bite-size pieces while still on the peel. Then fold the peel inside out and run the knife along the inside edge of it to cut off the pieces. If the mango is ripe enough this last step can also be done with a spoon edge to avoid getting parts of the peel in the mix. Add the lemon juice and set aside.

Mix together the red onion, red pepper and cilantro leaves. You can add cumin or jalapeno pepper to this for a spicier flavor. Mix this in with the mango and lemon. Chill for at least 2 hours. Serve with chips.

Makes dinner for 1 person or, an appetizer for 6-8.


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