I’ve been traveling a lot this month and while I’m visiting friends and family here in New Jersey, I almost always make mango salsa to bring to a get-together. This recipe is always a crowd pleaser and I was psyched to make and enjoy it one day before I started The 21-Day Sugar Detox!
Salsa is a fantastic addition to loads of dishes including grilled meats, seafood and salads. This one is great if you’re looking for a variation from a standard tomato salsa if you don’t tolerate nightshades well – just exclude the tomatoes and peppers.
What different and interesting ways do you like to eat salsa?
Fresh Mango Salsa
(This recipe also works to make pineapple, peach or standard tomato salsa! Use all organic ingredients when possible.)
Yield: Approximately 4 servings.
Click here for estimated nutrition facts.
2 Large Organic Mangoes, diced (or use 2 cups of freshly diced pineapple, peach or tomato)
1 Small Red Bell Pepper, finely diced
1 Small Jalapeño pepper, finely diced
1 Large Shallot, finely diced
1 Clove of Garlic, finely diced or pressed
Fresh Cilantro, finely diced (roughly 2-4Tbsp to taste)
1 Lime- Juice (more if you like)
2 Tbsp Extra Virgin Olive Oil
Celtic/Sea Salt (Redmond’s Real Salt is my favorite!), to taste
Note: make without the bell pepper & jalapeño for an autoimmune-safe salsa! And, of course, not a tomato base!
Combine, chill and serve!