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Mango Salsa
from the kitchen of Sharmagne Leland-St. John
3 cups ripe mangoes, peeled, pitted and diced
1 small red onion, peeled and diced
2 jalapeños, seeded and diced
½ cup fresh cilantro, coarsely chopped and loosely packed
1 large lime, juiced and seeds discarded
Tajin seasoning to taste
Place all the ingredients except the seasoning in a bowl and toss together until combined.
Season with the Tajin if desired. Serve immediately with chips or fish.
Can be refrigerated in a sealed container for up to 2 days.
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