Mango Salsa

This a great mango salsa that I serve with a coconut crusted salmon. This recipe is courtesy of the cookbook "Eat, Shrink and Be Merry".

• Ready In: 45 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1  large mango, peeled and diced
• 2⁄3 cup red bell pepper, minced
• 1⁄2 cup red onion, minced
• 1  jalapeno pepper, seeded and minced
• 2  tablespoons lime juice
• 2  tablespoons fresh cilantro, chopped
• 2  teaspoons sugar
• 2  teaspoons olive oil
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon salt

Directions

1. Combine all ingredients in a medium bowl and mix.
2. Let salsa stand at room temperature for 20-30 minutes.