Mango Salsa

Mango Salsa

This is lovely on top of fish or with grilled shrimp, but also quite delicious with tortilla chips. Oh and we also ate it with pulled beef tacos and, well, that was scrumptious too. The jicama gives the salsa a satisfying crunch and adds texture, but you could use a seedless English cucumber instead.

Ingredients:

2 mangoes, peeled and seed removed

½ small pineapple, skin removed and cored

½ small jicama, peeled

2 roma tomatoes

2 green onions

1 large orange

1 small jalapeno

1 avocado

¼ tsp garlic salt

¼ cup chopped cilantro

½ lime

Dice the mangoes, pineapple, jicama, and finely dice the green onions and put in medium bowl.

Cut roma tomatoes in half, remove the seeds and juicy stuff, then finely dice those as well and add them to the bowl.

Remove the peel and pith of the orange by cutting it away with a knife (cut off the top and bottom of the orange, then, starting at the top and working towards the bottom, cut away slices of the peel making sure to remove all white stuff (the pith)). Section out the orange, cut each section in half and put in bowl. Squeeze the section-less orange for about 1-2 Tbsp of juice.

Next, seed the jalapeno, and if you’re a wimp like me, remove the membrane as well. Very finely dice the jalapeno and depending on how much heat you like, use one half to the whole thing (I only used half).

Add the cilantro the bowl.

In a small bowl, mash the avocado and season it with ¼ tsp garlic salt, then add to the salsa and mix all of the ingredients until well distributed.

Squeeze in ½ lime, give one final mix and….enjoy!

PS- I made this up all by myself :)