“I remember during high school, in Sra. Fabrin’s Spanish class, someone made a Mango Salsa for a class project. A couple years later I went looking for a recipe close to that one, and this one comes very close! Works well both as a dip and spooned over fish or chicken.” – April Ferre
Mango Salsa
Ingredients
- 1 Mango Diced
- 1/2 Red Bell Pepper Medium Diced
- 1/2 Yellow Bell Pepper Medium Diced
- 1/3 Large Cucumber Small Diced
- 1/4 Large Red Onion Chopped
- 1/4 Cup Cilantro Chopped
- 2 Tablespoons Lime Juice
- 1/8 Teaspoon Salt
Instructions
- Combine all ingredients and refrigerate overnight to allow flavors to blend.
2002 Recipe – April Ferre