Mango Salsa

A sweet salsa that’s great on its own with some nacho chips. Or, use this to compliment fish tacos, as a base for mexican pizza, or combine with cooked quinoa to make a refreshing summer quinoa salad. Alternatively, omit corn, add strawberries and serve with wedges of cinnamon sprinkled pita bread.

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Makes: 2 cups           Prep Time: 30 minutes           Ready In: 30 minutes


  • 1 mango (roughly 1 cup), finely diced
  • 1/2 cucumber (roughly 1 cup), finely diced
  • 1/2 red onion, (roughly 1/4 cup), chopped
  • 1/3 cup sweet corn
  • 1/2 large hot house tomato (roughly 1/2 cup), chopped
  • 1/3 cup fresh cilantro, chopped
  • 2 tsp honey
  • 1 tbsp lime
  • sea salt & pepper to taste
  • 1 jalapeno pepper, chopped, optional


  1. Combine ingredients in a large dish and mix well
  2. This can be eaten right away, or refrigerate for up to 1 week

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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