Summer fruits and veggies, along with fresh herbs in full bloom inspire me to make different dishes to try.  I used what was on hand in the fridge including half of an English Cucumber, some sweet peppers and an ear of left over grilled sweet corn!  This Mango Salsa is an excellent topper for fish, or just to eat with chips how can I soundcloud! We’ve had it both ways and really enjoy the bright colors and flavors!

Ingredients:

2 Mango’s
1 Cup chopped Red, Orange & Yellow Peppers
3 Green Onions
1 Jalapeno Pepper
2 Tablespoons Lime Juice
2 Tablespoons Lemon Juice
1/2 English Cucumber
1 Ear of cooked Sweet Corn
1 Garlic clove
2 Tablespoons Olive Oil
1/3 Cup chopped fresh Cilantro
1 Tablespoon Mint, chopped
1 Tablespoon Splenda
pinch of salt

Peel and core the mango.  (I use a Pampered Chef wedger tool that simplifies the task) and chop into small pieces.  Deseed, scooping the center out of the cucumber and peppers with a spoon and chop into small pieces.  Remove the corn from the husk and separate the kernels somewhat and chop the onion yt music.

Combine the lime and lemon juice with smashed garlic, oil, salt & fresh ground black pepper.  Add fresh chopped herbs and mix completely herunterladen.

Chill and serve as you wish!  We enjoyed this over a piece of sauteed Pallock fish, but also enjoyed it scooped on tortilla chips  with friends the next day winflash for free german!

Enjoy!
Cheers!
~Chris