I could eat this by the spoon! So fresh, so delicious with just a hint of kick from the jalapeño. This recipe screams spring and summer to me! I love this over grilled chicken or fish. Or you can simply serve it with tortilla chips as an appetizer. So versatile. So delish!
3 mangoes, ripe and pitted, sliced into small chunks
1 smaller red pepper, diced (or yellow/orange peppers) Whatever you have on hand 🙂
1 green onion, chopped
1 jalapeño, finely diced
2 tbl of chopped cilantro, fresh
2 tbl of aged balsamic vinegar
Mix all of the ingredients together in a bowl and then cover and refrigerate for 2-6 hours.
— Knead to Cook