Mango Salsa
by Gina Jantzen

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Course: Sauces/Condiments
Cuisine: Caribbean
Food Group: Fruit
Serves: 6


1 Ripe mango, pitted, peeled and cut into small dice
2 Plum tomatoes, seeded and cut into small dice
1/4 cup(s) Small-diced red onion
2 Scallions (white and little green parts), thinly sliced
3/4 cup(s) Loosley packed, roughly chopped fresh cilantro
1/4 cup(s) Fresh orange juice
2 tablespoon(s) Fresh lime juice
1/2 teaspoon(s) Tabasco sauce (or chili paste) - more if you like a little spice!
Kosher salt
1 tablespoon(s) peanut or canola oil
In a small bowl, combine the mango, tomatoes, onions, scallions, cilantro, orange and lime juices, and Tabasco. Toss gently to combine. Season with salt to taste. Drizzle with the oil and gently toss again.