Serves: 4
This refreshing summer salsa combines juicy mango, crisp red bell pepper, and tangy lime for a tasty, immune-supportive snack. Paired with crunchy fresh jicama chips in place of traditional corn chips, it’s naturally hydrating, rich in vitamin C, and completely free of gluten, oil, dairy, and soy. Light, colorful, and full of flavor, this recipe is perfect for warm weather entertaining or a nutrient-dense midday bite.
Ingredients (organic/biodynamic):
- 1 medium ripe mango, diced (approx. 10 oz.)
- ½ red onion, chopped
- ½ red bell pepper, chopped
- ¼ c. finely chopped cilantro
- Juice of 1 lime
- ¼ jalapeño, minced (optional, for spice)
- 1 medium jicama, peeled
Instructions
- In a large bowl, gently combine mango, red onion, red bell pepper, cilantro, lime juice, and optional jalapeño. Mix well and let it sit for about 15 minutes to let the flavors blend.
- Slice the jicama into thin rounds using a mandolin or sharp knife.
- Serve the mango and red pepper salsa with the raw jicama chips.
- Enjoy!
