Nothing beats a bright mango salsa in the summer. It’s great on BBQ’d fish or just scooped onto just about anything like salad or whole grains or (as a treat) scooped up on top of your favourite organic corn chips. Yum!
Homemade salsa is so easy to make and, for some reason, when you make it with mangoes everyone thinks you’re really fancy. You can thank me later for upping your cool factor amongst friends.
I decided to serve this batch with grilled shrimp because it’s been ages since I had shrimp and I love them. I used to buy any shrimp I found at the grocery store, but now I buy sustainably caught shrimp from certified fisheries that practice environmentally responsible sourcing. Yes, it means they’re more expensive, but I only have them once and while and it’s worth it to know where my food is coming from.
Difficulty Level: Easy
- 1 mango, peeled and diced
- ⅓ c finely diced red onion
- ½ c peeled, diced cucumber
- ⅓ c chopped cilantro leaves
- 1 tbsp finely chopped jalapeno
- 2 tbsp freshly squeezed lime juice
- Salt and pepper to taste.
- Combine all ingredients in a bowl and mix well. Season with salt and pepper
- This can be stored in the fridge for 4-5 days in an airtight glass container.
Mangoes come in many different shapes and sizes and are commonly referred to as the “king of fruits”. For years, mangoes have been used to treat upset stomach because, like papayas, they have potent enzymes to aid digestion. Additionally, they are loaded with fibre to aid in elimination and have a ton of vitamin C, which acts as an antioxidant and also promotes collagen production for good skin. The list goes on. But, the long and short of it is that mangoes are an extremely healthy and delicious fruit to incorporate into your diet during the summer months.
I’d love to know if you try this recipe out and how it goes. Let me know what you paired it with by tagging me @kimdeoncom or posting your healthy creation with the hashtag #EatSomeGood so I can have a look and you can spread the good food movement.