Mango Salsa with Cilantro and Lime

This not-too-sweet fragrant salsa provides a nice addition to fish or chicken. You can make up to 6 hours ahead. We prefer the Ataulfo mangos, which are typically sweeter and less fibrous, than regular mangos (aka Tommy Atkins mangos). If you want a little extra heat, add some fresh jalapeño!


2 Cups Mango diced into small pieces, about ¼ of an inch
¼ Cup Cilantro Leaves, roughly chopped
Juice of 1 Lime (about 2 tsp)
1 Green Onion, thinly sliced
Salt and Pepper to taste
¼ tsp Cumin
¼ each Jalapeño, diced finely (optional)


Combine above ingredients. Serve over grilled fish or chicken


Keywords: mango salsa