FRESH MANGO SALSA RECIPE
A delicious recipe makes a healthy appetizer or compliment to any meal. Make it ahead for quick and easy serving.
- 2 cups mango cubed
- 2 cups grape or cherry tomatoes quartered
- 1/2 cup little green onions sliced
- 1 medium jalapeño chopped
- 1/3 cup cilantro chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons fresh squeezed lime juice
- 1 teaspoon honey
- salt and pepper to taste
Combine cubed mango, quartered tomatoes, sliced green onions, chopped jalapeño and chopped cilantro in a serving bowl.
Mix together in a bowl apple cider vinegar, fresh squeezed lime juice and honey and pour over mango mixture. Toss lightly, then add salt and pepper to taste.
Place in the refrigerator. Before serving, gently stir to distribute the juices that sink to the bottom of the bowl.
Can be made the day before and stored up to three days in the refrigerator.
MANGO SALSA RECIPE NOTES
When I have time, I like making this recipe in the morning to serve later in the day, which allows the juices from the tomatoes to release and mingle.
As you can see I like my salsa chunky, but you may want to cut up your ingredients a bit smaller.