1largeripe red mangopeeled, pitted, and diced (about 1 ½ cups)
½mediumred onionfinely chopped
1jalapeñominced (include ribs and seeds for a spicier taste, if desired)
2-4tablespoonfresh cilantro leaveschopped
3tablespoonfresh lime juice
1pinchsea saltto taste
Optional: diced red bell peppercucumber, jicama.
Instructions
Prepare the mango: stand the mango up and slice down each side of the pit, avoiding the fibrous core. Hold the half a mango carefully skin side down and gently cut a checkerboard in the mango's flesh. You can then use a spoon or the side of a glass to scoop out the diced mango.
Combine all ingredients in a large bowl. If time, let sit 30-60 minutes before serving.
Serve with vegetable crudité, siete tortilla chips, in tacos, or with any protein of choice!
Notes
If using yellow "honey" mangoes, you'll probably need two. Cucumber is great to add if the salsa is a little too spicy. Other great add-ins = jicama, diced red bell peppers.