Mango Salsa

Summer is almost here and with summer we get to enjoy my favorite fruit Mangos in different forms. In the USA, I miss Indian mangoes. If you have not tasted Alphanso Mango, you have not lived your life.

Ripe mangos are rich in beta-carotene, a pigment responsible for the yellow-orange color of the fruit. Beta-carotene is an antioxidant, just one of many found in mangos. The antioxidants in mangos have been shown to fight free radicals, which can cause damage to your cells and potentially lead to cancer.

Ingredients:

1 ripe mango. ( Make sure that your mango is not overly ripe. I would recommend using not too overly sweet mango as you want to taste all the flavors).

1 large tomato (boiled, peeled, and seeded. Cut the tomato in half, remove the seeds and then boil on medium flame in a saucepan filled with water for 5-10 minutes till it is soft. Turn off the heat, remove the tomato from the pan, let it cool down and then remove the peel)

2-3 jalapenos

1 small onion

1 lime or lemon

salt to taste

paprika powder

Cilantro to garnish

Method:

Chop mango, onions, tomato, and jalapenos into big pieces. Add them to the hand food processor. With the help of a hand food processor dice them into tiny pieces. Remove them in a mixing bowl. Add salt, a dash of paprika powder, and juice of 1 lemon or lime and mix thoroughly. Taste. Add more salt if needed. Garnish with Cilantro and relish.