Adapted via SimplyRecipes
Serves: 4 to 6 (yields about 3 cups)
♦ 2 ripe mangoes, peeled, pitted, and diced
♦ 1 small red onion, finely chopped
♦ 2 jalapeño chiles, minced (include ribs and seeds for a hotter taste, if desired)
♦ 2 small cucumbers, diced
♦ 6-8 tbsp fresh cilantro leaves, chopped
♦ juice from 1 lime
♦ salt and pepper to taste
Combine all of the ingredients in a bowl, and season to taste with salt and pepper – refrigerate until ready to use (will keep up to 2 days in the refrigerator).
NOTE: Avocado, jicama, and diced bell pepper are all variations that can be used in place of/in addition to the cucumbers.
Read more about this dip and my musical pairing by clicking HERE.