Mango Salsa

This is a great addition to fish or meat. Or, and you didn’t hear this from me, serve it with organic tortilla chips. Super yum.

4 ripe mangos [each about one pound]

1 medium red onion, peeled and diced

1 t ground cumin

Juice of 2 limes [about 6 T]

¼ c chopped fresh cilantro leaves

1 t salt

¼ t freshly ground black pepper

Stand the mango upright on one of the pointed ends. Cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Scrape the flesh from the skin with a spoon. Cut the flesh into ¼-inch dice and drop into a bowl. Add the remaining ingredients to the mango. Toss gently  to mix, and let sit briefly while you prepare the meal.

From Spices of Life by Nina Simonds. Get it here. Or check out her blog here.