Yeah.  I made it, ate it, and now I feel like I have issues because I just. can’t. stop.  My daughter, Kyrsten and I have been eating and eating (and eating) it for a few weeks now, and as simple as it is, I feel like I should share it with you because you might need it.  And in our effort to *eat the rainbow* for good health I can’t find one problem with eating it constantly.  Except the onion breath.

But, really.

It’s a delightful blend of sweet and a bit spicy (totally adjustable to taste) and comes together in minutes.

For any of you on Whole 30 or paleo or gluten free *diets,* this is a flavorful way to add some sparkle to your food this week!

We eat it on tortilla chips, on fish sautéed in lemon butter, and some husbands (ahem) have been known to eat it out of a bowl with a fork!  Whatever floats your boat, I suppose.  It would be delightful served over Chicken Breasts Done Right, and outstanding on Pork Carnitas!

Just do a little dicing or use your food processor for an even faster fix!  If you choose to use the food processor, put everything in but the mango so it doesn’t pulverize.

Dice up two ripe (nice and soft) mangoes to equal about 2-3 cups or even easier, I have been able to find frozen organic mango chunks!

Dice 1/3 cup onion (red or white).

Remove the seeds and pith from one jalapeño pepper and dice it finely. If you want a little more spice, go ahead and leave some seeds!

Dice one red, orange, green, or yellow bell pepper.

Throw it all in a bowl and add 3 T. of fresh lime juice,

and 1/4 tsp. salt (or to taste).

You may, of course, add cilantro in if that is your cup of tea, but this family avoids it like the plague!  Super good for you, so do it if you can!

Stir to combine and then cover and let the flavors marry for a bit in the fridge — a couple hours or so is fine, but I’ll admit, sometimes we just can’t wait that long.  In which case, dive right in!

Must-Have Mango Salsa

 

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Prep time

10 mins

Total time

10 mins

 

It's a delightful blend of sweet and a bit spicy (totally adjustable to taste) and comes together in minutes. Perfect on fish or chicken or tacos or as a snack.

Alison: That Which Nourishes

Serves: 4-6 servings

Grocery List

• 2-3 cups of diced mangoes
• ⅓ c. chopped onion
• 1 jalapeno
• ½-1 bell pepper
• 3 T. lime juice
• ¼ tsp. salt (or to taste)
• Cilantro (optional)

Here's how...

1. Dice up two ripe (nice and soft) mangoes to equal about 2-3 cups.
2. Dice ⅓ cup onion (red or white).
3. Remove the seeds and pith from one jalapeño pepper and dice it finely. It won't be super spicy since the seeds have been removed.
4. Dice one half (or up to a whole depending on size) of a red, orange, green, or yellow bell pepper.
5. Throw it all in a bowl and add 3 T. of fresh lime juice.
6. Stir to combine and then cover and let the flavors marry for a bit in the fridge

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