My mango kind of drove me crazy this week. When you’re trying to plan every meal to get you through a week with no sugar and no caffeine, dealing with a high maintenance fruit is perhaps not the best idea. I poked my mango every morning and every night waiting for the right day to pull the trigger on this salsa, and yesterday was the day.

This is another recipe from ‘Crazy Plates’ (original name: Sammy Salsa, accompanied by a goofy cartoon of a baseball playing mango. Get it?). I just had to leave out a couple ingredients, but honestly the hardest part is waiting for your mango to ripen. I spooned this over tilapia and it was great, and would be just as good on chicken or scooped up with rice chips. 

Mango Salsa

Source: Crazy Plates – Janet & Greta Podleski

Ingredients:

1 large mango, peeled and diced

2/3 cup minced red pepper (I had to leave this out)

1/2 cup minced red onion

1 jalapeno pepper, seeded and minced (this too)

2 tbsp each lime juice and chopped fresh cilantro

2 tsp sugar (not for me)

1 tsp olive oil

1/4 tsp cumin

1/8 tsp salt

Directions:

1. Combine all ingredients in a medium bowl and mix well.
2. Let stand at room temperature for 30 minutes before serving. Cover and refrigerate any leftovers.