Swapping mangoes for tomatoes lends a fresh, sweet taste to this dish.
Body+Soul, September Fall 2008
- Prep Time 15 minutes
- Total Time 15 minutes
Yield Serves 4 to 6
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1 mango, peeled, pitted, and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 serrano or jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
1 tablespoon fresh lime juice
Baked tortilla chips, for serving
In a medium bowl, combine mango, onion, cilantro, chile, and lime juice; season with salt. Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to one night.