Mango Salsa Mexico

Ingredients for 1 servings:

• 1 tbsp sugar
• 1 tbsp apple cider vinegar
• 1 vine tomato(s)
• ½ firm mango(s)
• ½ onion(s), red
• 1 lime(s)
• 10 Jalapeño(s) , from the jar
• 1 bunch of coriander
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, vegan, for tacos and burritos

Remove the peel and core from the mango (there are good instructions online) and cut into small cubes (depending on how big you want them in the salsa). Dice or finely chop the tomato, garlic clove, jalapeños, and 1/2 red onion. Place everything in a bowl and mix gently (don’t overmix, or it can become mushy). Finely chop half a bunch of cilantro and add it to the bowl, stalks aside. Mix with a tablespoon of apple cider vinegar and a tablespoon of sugar. Finally, season with the juice of 1 lime. Tip: I let it stand in the fridge for another 30-60 minutes; this makes the flavor even more intense. You can also adjust the salsa with chili or cumin.