Nothing says Island Fever like a fresh tropical salsa! I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate! I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time. This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!). Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!
1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)
1/2 cup minced red onion
1/2 cup diced red bell pepper
2 tablespoons finely chopped cilantro, plus more to taste
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño
1 teaspoon olive oil
salt and pepper to taste
Combine all ingredients in a large bowl. Gently toss to distribute the flavors evenly. Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.
Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.