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It’s grilling season and here is one thing I’ve learned: when it comes to grilling, the sides you serve are as important as the main attraction.

One of my favorites is Mango Salsa. Sweet, a little spicy, and so colorful you’ll be singing that song from kindergarten about eating all of the colors of the rainbow.

This is fantastic as a dip with tortilla chips. The mango gives it a brighter note than tomatoes do in a standard salsa. It’s AMAZING on shrimp tacos and honestly, it’s great as a salad all by itself. A perfect vegan meal is this salsa with rice and black beans. You’ll never miss the meat. But try it on a turkey burger or spoon some over grilled salmon or ribs. The sweetness of the mango hits all the right notes against the smokiness of any grilled protein.

When peaches are in season substitute them for the mango. They won’t be as sweet, but they’ll be every bit as good.

I adapted my version from one I found at the National Mango Board (www.mango.org). The original recipe includes red bell pepper, but I find that green bell pepper gives a different flavor, so once in a while I go that direction.

The recipe below makes a small batch. I almost always triple it. I chop the pieces of mango larger if I’m planning on serving this salsa as a salad. If I want to eat it as a dip with tortilla chips I dice the mango much smaller.

Mango Salsa

• 1 mango, diced small
• 1/2 large bell pepper, diced small (green, red, orange, whatever color you like)
• 1/4 cup diced red onion, diced small
• 2 T lime juice
• 2 T extra-virgin olive oil
• 1 tsp. ground cumin
• 1/2 tsp. of your favorite hot sauce (or more if you like it hot)
• pinch sea salt
• 2-3 T finely chopped cilantro

Combine the mango, bell pepper, and onion in bowl. Whisk lime juice, olive oil, ground cumin, hot sauce and salt in small bowl and stir into the salsa. Add chopped cilantro and stir until combined.

This is best served fresh, but it’ll be just fine a day or two later.

That’s it, folks, my favorite fruit salsa.

Enjoy!

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