• Kelly Davis
• Mango Salsa

Mango salsa is one of those dishes you can whip up in minutes, but is just different enough to really make a dish taste totally different. And it goes a long way in a short time to impressing dinner guests. For some reason, people think you're Suzie homemaker just because you chopped a few veggies (and in this case, fruit) to make your own salsa.

While this stuff always is a big hit when served with salty tortilla chips, don't stay inside your box when eating mango salsa. You can do so much more with it, by using it as a topping on:
- Grilled Chicken Salad
- Rice and black beans
- Tacos and burritos
- Tropical nachos (shrimp, jalapenos, sour cream, and monterrey jack cheese)
- Black bean soup
- Turkey burger
- Grilled fish

MANGO SALSA
Flesh of 2 mangoes, chopped*
1/2 medium red onion, chopped finely
1 red bell pepper, chopped
1/2 cup fresh cilantro, finely chopped
Juice of 2 limes
1/4-1/2 teaspoon salt (to taste)

Combine all ingredients in a large bowl and stir well to combine. Add salt slowly as you taste to make sure you don't over-salt the salsa.

This salsa can be served immediately, but its flavor will improve if it is allowed to set for an hour before serving.

*For a tutorial on cutting a mango, see this post.

Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.