Mango Salsa

June 26, 2017

Pair this salsa with flank steak, tilapia or on top of blue chips.  The perfect dish for a HOT summer day! If you don't have mangoes, 2 peaches can be substituted as well. 

Serving: 2-3.


1/2 small red onion (diced)

1 small jalapeño (diced) (optional)

1/2  c. cilantro (chopped)

1 lime (juiced)

1 clove garlic (minced)

1 tsp cumin (optional)

1 tsp chile powder (optional)

sea salt (to taste or garlic salt to add some more garlic)

1 large avocado (diced)1 can black beans (drained & rinsed)

1 mango (diced) (2 peaches)

1 can black beans (drained & rinsed)

2 roma tomatoes (diced (optional)



Mix together red onion, jalapeño, cilantro, lime & spices until well combined. (Combine tomatoes if you prefer that option!  Then carefully stir the avocado, mango & black beans.  The more you stir, the more it's prone to get mushy. Serve.


Store in an air tight container in the refrigerator.

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