Mango Salsa

Chef’s Notes Mangoes usually feel a little softer when ripe. If mangoes are not in season or not in your store, use canned peaches or pineapple, packed in juice. Drain before using. Serve salsa as a dip with Homemade Corn Tortilla Chips. Or, use as a topping for fresh fish or pork, black bean soup, or tacos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper, if using.

Step 2

Peel mangoes. Cut mango flesh from the pits.

Step 3

Cut cucumber in half lengthwise. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.

Step 4

Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.

Step 5

Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.

Step 6

If using, rinse and chop cilantro.

Step 7

Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.

Step 8

Add mangoes, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl with juice. If using, add bell pepper and cilantro. Mix well.

Step 9

Cover and refrigerate for at least one hour before serving.

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