Mango Salsa


2 cups mango, diced
1 cup cherry tomatoes, diced
1/2 cup red onion, minced
1/2 cup red bell pepper, diced
3 tablespoons cilantro leaves, chopped
2 tablespoons fresh lime juice
½ tablespoon olive oil
Salt, to taste
Jalapeno, to taste


Stir mango, tomatoes, onion, red bell pepper and cilantro leaves in a bowl. Add jalapenos (if desired), lime juice and olive oil, and season with salt.

Let sit for 5-10 minutes for flavors to blend.

Serve as a snack with baked corn chips or as a topping on black bean quesadillas, chicken, fish, fish tacos or pork.

Store leftovers in refrigerator.