Spice up your last summer BBQs with a Mango Tango Salad.
Prep Time: 10 minutes
3 ripe mangos, pitted and cubed
Juice of one lime
1 tablespoon red onion, minced
¼ cup fresh cilantro leaves
½ jalapeno pepper, seeded and minced
- Pit mango. Place it stem side up with the narrow side facing you. Make a vertical slice starting at ¼:” to the right of the stem. Repeat on the other side. Lightly score the flesh of the mango into diamonds. Buckle the skin, pushing the flesh outward so that it resembles a porcupine. Slice off the cubes.
- Combine all ingredients. Let stand for 10 minutes. Toss before serving.
- Serve with grilled fish, chicken, or pork.