Adapted from: Amor y Tacos
By: Deborah Schneider
¾ cup firm but ripe mango, peeled and diced (1-2 mangoes)
½ cup Roma tomatoes, cored and diced (2-3 tomatoes)
2 tablespoons finely diced red onion
1 diced jalapeno
Juice from one lime
1 teaspoon sugar
½ teaspoon rice vinegar
1 teaspoon chopped fresh mint
1 tablespoon chopped cilantro
¼ teaspoon salt, more to taste
Combine all ingredients. Taste for seasoning and add additional salt or lime juice as needed. For best results, this salsa should be served within hours of making.
Note: If you aren’t serving until the next day, it is ok to keep in the fridge overnight. However, it will become watery and will need to be strained before serving.