There are somewhere around three million reasons why my mother-in-law is amazing. She’s wise, loving, inspiring, and her mango salsa rocks. The best part about this recipe is that it is inherently paleo–no weird substitutions are necessary! I love when that happens. It’s great on grilled salmon, chicken or flank steak, as a cottage cheese topping, or even plain with a spoon. May it become a summer time staple for you too.
4 mangoes, diced
1/2 cup red onion, finely diced
1 large or 2 small jalapeños, seeded and finely diced
3/4 cup fresh pineapple, chopped
1/4 cup fresh cilantro, chopped
2 1/2 Tbsp rice vinegar
1 1/2 Tbsp lime juice
Combine all ingredients. Salt and pepper to taste. I use a mini chopper which causes the texture to be a bit mushy. If you prefer a more solid salsa, dice the fruit with a knife instead. May be served chilled, room temperature, or warmed. Experiment with the ratio of ingredients to your liking. Some days call for more jalapeño, while others call for less mango and more pineapple!