Coconut Cravings

Mango Salsa

Measurement

Scale

1 mango, peeled and chopped

1 red onion, chopped

3 tomatoes, medium-sized, chopped

1/2 bunch cilantro

1 jalapeno, seeds included

1 lime, zest and juice

1/4 teaspoon sea salt

PEEL AND CHOP MANGO. Peel and chop the mango. A paring knife is usually best at peeling mango and slicing the flesh from the seed.
CHOP. Chop the red onion, tomatoes, and half-bunch of cilantro.
DICE. Finely dice the jalapeno, seeds included. Feel free to omit seeds for a milder salsa.
COMBINE. Combine mango, red onion, tomatoes, cilantro, and jalapeno in a medium-sized bowl and stir gently.
ZEST AND JUICE LIME. Zest the lime and sprinkle the zest over the salsa. Juice the lime and pour the juice over the salsa. Stir gently till coated.
ADD SALT. Lastly, sprinkle half of the sea salt over the salsa, stir, then sprinkle the remaining sea salt, and stir again.
ENJOY. This salsa is good for up to 3 days in the fridge.