Mango Salsa

Summary: Spring- and summertime call for frequent use of salsas, and fruit-based ones are no exception. This is particularly good on a steaky white fish like halibut.

Yield: serves 2


  • 2 champagne mangos, peeled, seeded and fruit finely chopped
  • 1/2 - 1 jalapeno, diced (amount dependent on love of spice)
  • fresh lime juice, lemon juice and orange juice
  • salt and freshly ground pepper
  • ground cumin
  • 2 tablespoons chopped cilantro
  • 1/4 cup chopped red onion or spring onion (young Vidalia bulbs)


Mix everything together roughly 20 minutes before you'll need it. Serve atop fish or whatever you like.