Yummy, sweet and tart. A good compliment to any rice or fish dish.
- 2 medium ripe mangoes
- 1 small cucumber diced (peel if bitter skinned)
- 1 ripe tomato
- juice of 1 lime
- pinch of salt
- 1/2 - 1 small fresh chili pepper minced (or use a hot pepper sauce to taste)
- 1 tbsp chopped fresh cilantro (I use several more...but careful, the green of the cilantro should not drown out the color of the mango)
Peel and chop the mangoes. In a large bowl, mix together the mangoes, cucumber, tomato, lime juice, salt, chili and cilantro. Let the salsa sit for at least 10 minutes to infuse the flavours. This can keep up to three days in the fridge.