Guys, it’s finally mango season, which is a big deal for me. Screams summer! Here’s an awesome healthy recipe for mango salsa from cookingjoan.blogspot.com. On top of being a healthy yummy snack on its own, mango salsa tastes mad good in fish tacos and with chicken, so check out some more recipes online!
1 ripe mango
1 container of grape tomatoes
2 Persian cucumbers (aka mini seedless cucumbers)
2 – 3 stalks of fresh cilantro finely chopped (approximately 2 tablespoons)
1/4 cup of finely chopped red onion (can be a little more or less depending on your taste)
splash of extra virgin olive oil
splash of rice vinegar
salt and pepper to taste
Peel mango and chop into small pieces. Place in a large mixing bowl.
Finely chop cucumbers. Keep the skin on. Persian cucumbers have a thin skin that is crisp, delicious and nutritious. I usually cut the cucumbers into 1/8ths lengthwise creating long strips and then chop. Chop tomatoes. I usually chop the tomatoes into 1/4s. Add everything to the mixing bowl.
Very finely chop the onion and cilantro. Add both to the mixing bowl.
Drizzle in a small amount of olive oil and rice vinegar, about 1 teaspoon each (you can always add more later if you want and you will find that the mango and tomatoes have their own natural juices so you don’t want to over saturate the mix).
Sprinkle in some salt and pepper and mix.
Set it out for your guests with chips (tastes great with Bad Joan’s Ezekiel Chips). Or store it in a plastic container in the refrigerator and snack on it over a couple of days.
I don’t know about you but I love to snack all day, so having some of this mango salsa in the fridge helps me make a much healthier but still satisfying snack choice!”