Mango Salsa

 Mango Salsa

2 large ripe mangoes

1 medium cucumber, diced

2 medium red capsicum, roasted, seeded, diced

1 medium red onion, peeled, diced

1/3 cup coarsely chopped fresh coriander 

2-3 Serrano chilies, minced (optional)

Fresh lime juice to taste

Salt to taste

1. Peel the mangoes, cut flesh away from pit, cut into small chunks.

2. In medium bowl, combine all ingredients, toss gently but thoroughly.

3. Let salsa stand at room temperature for 20 minutes to allow flavours to meld. Serve at room temp or slightly chilled. Delicious with fish tacos or with tortilla chips.