1 cup mango, peeled and diced
½ cup tomatoes, diced
1 cup green onions, thinly chopped (or ½ cup red onion)
¼ tsp garlic salt or regular salt with a pinch of garlic powder
¼ tsp cumin powder
2 tbsp cilantro, chopped
1 tbsp lime juice, freshly squeezed
1 jalapeño pepper, thinly chopped
Mix the diced mango and tomato in a bowl.
Add all the remaining ingredients and mix gently but thoroughly.
Let it rest in the fridge for 20 minutes or so.
Taste it and adjust seasoning with salt.
Adjust the level of heat to your liking.
Make an extra big batch now during peak mango season and freeze for up to 2 months.