Published in “Kansas City Bbq Society Cookbook” 25th anniversary edition

Makes about 2 1/2 cups

1 c diced peeled mango
1/4 c diced red onion
1 TB diced, seeded jalapeno chile, or to taste
1/2 c chopped fresh cilantro
1/2 c diced plum tomato
Juice of of one lime
                                                               Dash of salt (optional)

In a medium bowl, combine the mango, onion, jalapeno, tomato, and cilantro. Pour the freshly squeezed lime juice over the top and mix well. If desired, season with a bit of salt. Refrigerate for 1 to 2 hours before serving.









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