Ingredients

Makes 2 servings:

1 ripe honey (ataulfo) mango, diced
1/4 red onion, diced
1/2 lime, freshly squeezed
pinch of salt
optional: 1-2 tbsp cilantro

Method

1. Mix everything in a bowl and serve!

Notes:

1. My favourite way to enjoy this salsa is with rice (my favourites are wild rice and scented jasmine rice) and my Buckwheat Crispy Cajun Shrimp, especially for meal prepping. I can just put my rice in the rice cooker, get my shrimp cooking, and then chop up the ingredients for the salsa.
   It is also amazing in tacos (I’ve had the above leftover meal prep in taco shells with guacamole) and with corn tortilla chips and nachos.
2. Honey mangos can be substituted for the more common (in my area) Haden and Tommy Atkins mangos. These are typically bigger in size than honey mangos, so I would recommend adding a bit more of the other ingredients to keep the flavours proportional if swapping them in.
3. I’m part of the 50% that cilantro tastes like soap, which is why it isn’t pictured. For those who love cilantro, it would be a perfect add-in.
4. This side is also great with diced medium-hard/medium-ripe avocado for extra colour and healthy fats.