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Mango Salsa

March 18, 2019

[Recipe makes roughly 2 cups].
We may still have a few more months to go until we can start thinking summer dishes, but after such a long stretch of winter in Wisconsin, it's time to distract ourselves with a fresh mango salsa.  This recipe is very flexible as far as the ingredients and amounts go, so make it your own.  In this version, we chose to use a mix of mango and pineapple for flavor, onion and bell pepper for a little crunch, and cilantro and lime juice to tie it all together.  Enjoy this dish with a bag of tortilla chips, on top of tacos, or as a garnish for a Mexican-inspired Buddha Bowl; the possibilities are endless!  [Side note:  When recipes call for a small amount of fresh fruit (such as the pineapple in this recipe), one hack is to scope out your grocery store's salad bar.  More and more grocery stores are serving fresh pre-cut fruit that can be bought in any amount that you need, rather than buying a whole fruit].


170 grams mango, 1/4-inch dice
85 grams pineapple, 1/4-inch dice
35 grams red onion, minced
1/2 jalapeno, minced
1/2 red or orange bell pepper, minced
2 tablespoons minced cilantro
1 lime, zested and juiced
Kosher salt, to taste
Freshly ground black pepper, to taste


Combine all of the ingredients in a medium bowl and stir until homogeneous.  Cover with plastic wrap and transfer to the refrigerator for at least an hour to let the flavors come together.  Season to taste, with additional salt, pepper, cilantro and/or lime juice.

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