Last week there were a bunch of mangoes lying around in my kitchen and I decided to make mango salsa. Not once. Not twice. But three times! Mango salsa adds freshness to any dish and this one pairs perfectly with rice and beans, grilled fish, chicken and shrimp. I especially loved it as an elegant and pretty fish taco filling!
2 mangoes, peeled medium dice
2 cucumbers, peeled medium dice
1 large red onion, medium dice
2 bell peppers (I used red and orange) diced
optional: 1 jalapeno finely diced
1 garlic clove, minced
About 2 tablespoons roughly chopped cilantro
Juice and zest from 1 lime
1 1/2 tablespoons brown rice vinegar
salt and pepper to taste
Mix all ingredients in a large bowl and refrigerate for a couple hours to marinade flavors.