Spicy Mango and Lime Chunky Salsa

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Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings: cups

Calories: 154kcal

Author: Karielyn Tillman

Equipment

Ingredients

For the salsa:

1 cup organic mango diced
1 cup organic tomatoes diced
½ cup organic fresh cilantro chopped
½ cup organic red onions diced
1 organic jalapeno diced

For the lime dressing:

2 tablespoons organic lime juice
1 tablespoon organic avocado oil
1 teaspoon organic ground cumin
1 teaspoon organic ground chipotle powder
½ teaspoon Himalayan pink salt

Instructions

Prepare the veggies:

Dice and chop all the veggies to the thickness you prefer. Set aside.

Prepare the lime dressing:

Add all ingredients for the lime dressing to a small bowl and whisk or stir together until it is well combined.
Adjust seasonings to your preference.

Assembly:

Add the diced/chopped veggies to a medium-sized bowl.
Add the lime dressing to the bowl with the veggies and gently toss until it is evenly distributed.
Store in an air-tight BPA-free container in the refrigerator.
Enjoy!

Notes

Mango: You could use fresh or frozen cubed mango, but fresh will taste best. If you use frozen, make sure it is thawed completely and keep in mind it will have a softer texture than if you used fresh.

Tomatoes: You can use any variety of fresh tomatoes, just make sure you cut them into small, cubed pieces.

Cilantro: Use fresh and chop into small pieces. You could leave this ingredient out if you don't like cilantro and the salsa will still taste good, but it would change the flavor profile.

Red Onions: I like to use red onions because of the color they add to the recipe, but you could use your favorite onion or whatever you have on hand. I would not recommend using a sweet onion variety.

Jalapeno: You can leave this out if you don't like jalapenos or will be serving the dish to children.

Lime Juice: Fresh is best but you could also use bottled organic lime juice if you don't have fresh limes on hand.

Avocado Oil: This can be substituted with organic extra-virgin olive oil.

Chipotle Powder: I like to use "smokey" chipotle, but regular chipotle would work just as well. Another option would be to substitute it with ground chili powder.

Himalayan Pink Salt: This is my salt of preference, but you can always use sea salt. I used ½ teaspoon but if you feel you'd like it a little saltier, start with ½ and add more to your preference.

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