1 ripe mango, chopped in 1/4″ pieces
juice from 1 lime
1/2 jalepeno pepper, most seeds removed, finely chopped
1/2 teaspoon ancho chili powder
8-10 mint leaves, finely chopped
salt to taste
Combine all ingredients (be careful when handling the jalepeno not to touch your eyes!). You don’t need much salt, but add a little, it will really bring out the mint and help all the flavors to combine. Serve with steak, alongside garlic-grilled asparagus and a simple green salad (hint: the mango goes well with the vegetables, too.)
Learn more! This 6-step tutorial shows How To Cut a Mango to produce the perfect cubes seen in the picture above. I would chop the mango into smaller cubes for this salsa, but the basic technique still works.