Inspired by a recent shopping trip where I found beautiful ripe mangoes, fresh vine tomatoes, and English cucumbers on sale along with some great looking fresh Tilapia fillets, I set out to create a summer dinner fit for any hot day.
I love fresh grilled fish combined with salsa of any kind, but this time I was going a different way. I wanted a sweet, savory, spicy combination and the flavor of the mild Tilapia was the perfect canvas to showcase what I came up with.
I started by chopping and dicing all of my vegetables and mango, and then just kept adding what sounded and looked good. The result; an incredibly tasty Mango Salsa that could also be served alongside chicken, pork, other fish, or just plain with tortilla chips.
The whole family agreed that this dish needs to make many more repeat appearance throughout the summer months, with fruits and vegetables that are in season. If you like this kind of combination, I hope you will give this dish a try, it is low-fat, and good for you, but you would never guess that based on flavor alone!
1 ripe mango, diced
1 English cucumber, diced
2 medium tomatoes, diced
1/2 medium red onion, diced
1 jalapeno or serrano pepper, finely minced
1/4 cup fresh cilantro, chopped
Juice of 1/2 lime
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and Pepper to taste
In a bowl add mango, cucumber, tomatoes, red onion, jalapeno and cilantro.
In a small bowl whisk together lime juice, olive oil, balsamic, salt and pepper.
Add to the vegetable mixture. Toss to coat evenly. Taste for additional seasonings and serve.