Monday, April 14, 2014

Mango Salsa

We've had this on top of eggs and with shrimp tacos.  It's so bright in color and flavor that it's a fun way to welcome the spring season.  I add avocado to it but the recipe below is the basic salsa. 


  • 3 Mangoes, skin cut off and flesh cut off of core
  • 1 green bell pepper
  • 1 jalopeno pepper
  • 1/2 of a lime, juiced
  • 1/4 cup of red onion, diced
Chop everything the size you choose and mix it together, add the lime juice and stir.  I only added the green parts of the jalopeno to avoid too much spice, but add as much as you like for heat.  Allow it to sit in the fridge for a day before serving!

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