Mango Salsa
2 ripe mangos, peeled and chopped up into mini bite-sized pieces
(you could also substitute a mix of other tropical fruits like pineapple, kiwi, and papaya)
1/4 red onion, finely diced
2 T fresh cilantro, chopped up
1 jalapeno chili, seeded & diced (or to taste)
juice of 1/2 lime
pinch of salt
Mix until combined and chill to allow the flavors to set.
We served this tonight with tortilla chips & sour cream as accompaniments to borrachos (smoky beer-stewed beans, thank you crock pot) and topped the meal off with mojito frozen yogurt. Speaking of which, after the fact I noticed the fro yo is a bit zippy, so I might recommend reducing the lime juice amount to 1/2 lime.
Tomorrow night this salsa, and the beans, will go into individual-sized servings of seven-layer dip for dinner. Cold is key during these hot summer days!
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