I cannot rave enough about this little gem of a recipe! This mango salsa is simple and delicious. I love making this to jazz up a simple dinner of cheese quesadillas. It would also be delicious on grilled chicken, or just with chips!

Something I’ve learned about cilantro- the stems are very firm and crunchy. When I have made pico de gallo in the past and chopped cilantro with stems and all I didn’t like the amount of stem in the final. So this gave me an idea for a simple kitchen task to keep little hands busy and help me make dinner by picking off the leaves!

My kids loved doing this. It was really easy for them and fun to get a pile going. The first time I made this I also had my barely 3 year old help stir the salsa ingredients together, squeeze in the lime, and dump in the spices (I did all the chopping).

I hope you enjoy this salsa as much as we do! You may want to double the recipe because if you’re like me, you’ll want to eat it by the spoonful AND have some leftovers for the next day – I like to throw it into an omelette or on top of a fried egg for breakfast. So yummy and fresh! Enjoy!

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Mango Salsa

Ingredients

• 1 mango, diced small
• 1/4 onion, diced
• 1 tomato, diced small
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp red wine vinegar
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Instructions

1. Place all ingredients in a medium bowl. Stir to combine.

2. Allow flavors to develop by placing in fridge for at least an hour, or overnight. Refrigerate leftovers in a covered dish. Enjoy for up to 3 days.

Recipe Notes

Recipe credit to Tulane University Culinary Medicine Recipe Archives