from Julie Van Rosendaal
Sweet-tart mangoes make a salsa worthy of loading onto a fish taco. With a kick from purple onions and jalapeños, it’s also delicious on grilled chicken.
2 mangoes, peeled, pitted and finely diced
1/2 c. chopped fresh cilantro
1/4 c. finely chopped purple onion
1 jalapeño, seeded and minced
juice of half a lime
Stir everything together and let it sit for half an hour or so to allow the flavours to blend.
Makes about 2-1/2 cups.