Mango Salsa

This mango salsa is so fresh! Make sure you get a good ripe mango for best taste.  It’s great over salad, with chips and my favorite is tucked away in a fish taco. Yum! I like to spice it up with an entire jalapeno but you may want to try it with 1/2 of one first.

Trying serving this Mango Salsa with my Chipotle Fish Tacos. A delicious combination!

Mango Salsa

This is a very versatile salsa. It’s good on its own, over salad as a dressing, and my favorite way as an accent to fish tacos.  Fresh is the word!

• 1 ripe mango (sometimes if I can’t find one, I use frozen mango)
• 1/2 cucumber (peeled if desired diced)
• 2 c. cherry tomatoes (cut in quarters)
• 1/4 c. jicama cubed (optional but adds a nice crunch)
• 1/4 c. red onion (finely diced)
• 2 garlic cloves (finely diced)
• 2 basil leaves (finely chopped)
• 1/2 jalapeno (finely diced)
• 1/4 c. cilantro (finely chopped)
• 1 lime (juiced)
• salt and pepper to taste

1. Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 min, an hour works best. Serve with tacos, as a salsa, as a dressing over greens. This salsa keeps 1-3 days in the refrigerator.