Pico de Gallo Salsa: Mango Cucumber

Ingredients •1-1/3 cup chopped mango (2-3 small mangoes, or 1-2 large mangoes) •1/2 cup chopped cucumber (unpeeled Persian cucumber, or peeled regular cucumber) •1/4 cup chopped red onion •1-2 tablespoons diced jalapenos (remove seeds and membrane for less heat) •1 garlic clove, minced •1/3 cup roughly chopped cilantro (may substitute chopped mint of parsley, if preferred) •1 tablespoon lime juice (from approx. 1/2 lime) •salt & pepper

Directions Stir all ingredients together in a bowl adding salt and pepper to taste. Best if served right away, but may be chilled for several hours. Drain any accumulated liquid before serving, if necessary.

Serve with tortilla chips, fish tacos, stirred into rice, or as a topping for grilled fish or chicken.

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