This recipe never fails to impress at a party, and it’s a perfect summer treat. It is colourful and bursting with fresh flavours. It works as a salsa dip (best served with LARGE corn chips, the scoop kind is best) or as a topping for grilled fish, chicken or tofu. Mmmmmm mmmmm good.
one green mango
one ripe mango
one red onion
one container of grape or cherry tomatoes
juice of two limes
1 cup of cilantro leaves
(optional additions: rinsed black beans, diced avocado, diced red pepper, diced banana pepper for added heat)
Juice the limes and put the juice in the bottom of a large bowl. Dice the red onion finely, and toss it in the lime juice. The acid in the lime will “cook” the onion and take the edge off of its tang. Cut grape tomatoes in half and add to bowl. Slice mango on either side of the pit, then score each half with a paring knife vertically and horizontally to make small cubes. Scoop out cubes and add to mix. Chop cilantro leaves finely and toss in bowl with other ingredients. Chill and serve and wait for the compliments to come rolling in.