2 cups diced mango
1 tomato, seeded and diced (try a yellow one)
1 cup diced cucumber (peel and seed if desired)
1 small shallot, minced
1/2 jalapeno, roasted, peeled and diced
1 lime, zested and juiced
salt and pepper to taste
Mix together all ingredients, adding salt
and pepper to taste.
Chill at least one hour before serving to
allow flavors to develop and blend.
Cover and refrigerate leftovers.
Mix Mango Salsa with leftover seafood,
beans or veggies.
Serve immediately over
greens or in a wrap.