Mango Salsa

 

I don't know about you, but I think there's nothing better than some good salsa and tortilla chips as a snack, especially in the summer. This Mango Salsa is extra easy because it calls for canned diced mangoes so that means no peeling or figuring out how to cut up a mango! This salsa is packed with flavor and is perfect for a party. Be sure to try it out!

Mango Salsa

2 (15 oz.) can diced mangoes, well drained (I used Del Monte)

1/2 cup diced red onion

1/2 cup diced red pepper

1/4 cup chopped cilantro

1/2 jalapeño, seeded and finely diced

2 Tbsp. fresh lime

1/4 tsp. chili powder

dash of cumin

pinch of salt, to taste

1. Stir all ingredients in a medium bowl until combined. Let salsa sit in the fridge for at least an hour and drain any extra liquid before serving.

2. Serve with chips or as a topping for chicken, fish, burrito bowls, etc. Store in an airtight container in the fridge for up to a week.