Mango Salsa


  • 2 large mangos, diced

  • 1 red bell pepper, diced

  • 1/4 red onion, minced

  • 1 small jalapeno, minced

  • 1/4 cup chopped cilantro

  • pinch of mineral salt

  • 1 lime, juice of


  1. Place the diced mango, bell pepper, onion, jalapeno and cilantro in a medium/large mixing bowl. Add pinch of salt and squeeze of lime juice over top, gently toss to coat. Let stand for 30 minutes so flavors can mingle.

  2. Serve with chips, or as a condiment or side to any complimentary meal, such as bean tacos, bean & quinoa/rice burritos, and various vegan bowl meals.

  3. Store leftovers in a sealed container in the refrigerator for up to 5 – 6 days.