This recipe is really easy, simple and delicious. You can add additional ingredients to make it more complex and flavorful but if you’re looking for simple, this is great for dipping romaine lettuce, cucumbers, jicama, celery or even bell peppers. It’s also great as a salad dressing or even added to a big bowl of cucumber noodles for a refreshing summer meal.
The possibilities are endless!
Mangoes (approx. 21 oz.) 4 small champagne variety or between 1 & 2 larger variety like Haden, Kent or Keitt mangoes)
Celery (approx. 4 oz. or 2 stalks)
Cilantro (approx. 1/2 an ounce or a healthy handful)
*Optional additional ingredients
Basil (approx. 2 or 3 leaves) Can be used in addition to or as a replacement for the cilantro
1 Cup of chopped Tomatoes
Red or Orange Bell Pepper – stems and seeds removed (approx. 2 oz. or half a large pepper or one small pepper)
Peel and pit the mangoes. Chop the celery into large chunks and be sure all your produce is washed and cleaned especially cilantro. Place ingredients in a blender or food processor and mix on the lowest setting or pulse until you achieve a chunky consistency or you can chop all ingredients to desired size and mix together in a medium sized serving bowl.