Mangos are one of those things I purchase with every intention of eating, but usually miss the sweet spot of ripeness, and have to throw my mushy mangoes away without a taste of the tropical sweetness that draws me to them in the first place.
The last round of mangos were all perfectly ripe by day 2 on my counter. As much as I love the fruit, not even I could eat three mangos in one go. So I whipped together this fantastic mango salad. It is amazingly full of flavor, and versatile for many dishes. I ended up serving it with brown rice and baked salmon, but this side would also make a great dip for tortilla chips.
If you prefer a spicier take, you could substitute the green bell pepper for jalepeño and the basil for cilantro. But this sweet, tangy, and flavorful version is a must try. Oh, and like most of my favorite recipes, it's incredibly easy to make.
Ingredients:
- 3 mangos, diced
- 1/4 cup diced red onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper diced
- 1/4 cup chopped fresh basil
- juice of 1 lime
- salt and pepper to taste
- Place the mango, onion, bell peppers, and basil in a large bowl, stir to combine.
- Stir in the lime juice, add salt and pepper to taste. Enjoy!
I highly suggest using this as a base for grilled protien, like fish or tofu. Also great as a side for things like quesadillas.