Mangoes are one of my all-time favorite fruits. They are an excellent source of Vitamin A, beta-carotene, alpha carotene and potassium, which helps control heart rate and blood pressure. They can be difficult to find perfectly ripe in the grocery stores, but if you buy them when they’re still hard, just leave them on the counter for a couple of days and they’ll soften right up (they should have a little give to them when they’re ripe).
This recipe is so versatile! Pile on top of grilled meats, fish tacos or just make a big bowl and dig in with your favorite tortilla chips. And it doesn’t have to be spicy — the number of jalapenos you add is entirely up to you!
4 ripe mangoes, peeled and diced (I use a vegetable peeler)
2 pickling cucumbers, diced
1 bunch of cilantro, chopped
½ medium red onion, diced
2 jalapenos, diced (if you want it spicier, keep the seeds)
juice of 2 limes
½ tsp sea salt
¼ tsp pepper
Mix all ingredients in a bowl and allow to sit for a minimum of one hour, letting the flavors combine.