Mango Salsa

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.