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This recipe was featured in my newsletter dated June 14, 2007.

Mango Salsa
by Chip Desormeaux

This is a versatile salsa, particularly useful for cooling off spicy foods, like fish tacos. I also like to pair it with grilled jerk chicken.

2 ripe mangoes, peeled, pitted, and diced (about 1½ c.)
1 med. red onion, chopped
2 jalapeño chile, diced (include ribs and seeds for a hotter taste if desired)
2 small cucumber, peeled and diced (about 1½ c.)
4 tbs. fresh cilantro leaves, chopped
6 tbs. fresh lime juice
S&P to taste

Combine all ingredients and allow to sit over night or at least 3 hours before serving.






Mango Salsa Recipe