Mango season is over for another year. We’re down to our last two mangoes in the fridge, and soon the sticky fingers and chins will be but a memory. Until next August…
In the meantime, this would be really good with peaches or nectarines in place of the mangoes. Serve with grilled chicken or pork and rice.
Gluten-Free Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled, seeded, and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper.