Mango Salsa

As much as I try to keep to the "eat local" concept, there are times when an ingredient looks too good to pass up, even if it is from half way around the world. Such was the case the other day when my local market had mangos (product of Mexico of course) at the great deal of 2 for $1.

I find mangos are sometimes finicky -- just when you think they are almost ripe, you cut into them and discover that you waited a day too long. Time to re-purpose the mangos then -- rather than topping a tropical themed salad for lunch, the mangos get to be the star in mango salsa.

Mango-Citrus Salsa

1 whole mango, peeled and diced
1 naval orange, sectioned and diced
1 Tbsp. red bell pepper, finely chopped
¼ cup white onion, finely chopped (or red onion)
½ cup cilantro, chopped
½ lime juiced
Combine all and add approx. ½ tsp. Kosher salt (to taste)
Allow to chill at least 2 hours – flavors will meld.

Perfect to pair with orange roughy fillets...