Mango Salsa with Shrimp

This recipe is from The Great Mango Book by Allen Susser. After last weeks TWD recipe, Mango Bread, I realized how many mango lovers are out there. I served this salsa with poached shrimp as a starter for a luncheon I prepared for girl friends. I hope you mango lovers will like it. It was especially delicious with the watermelon.

Mango Salsa

2 firm, ripe mangos, peeled, cut from the pit

and cut into 1/2 inch dice (I actually cut a little larger)

1 small red onion, finely diced

1/2 cup diced cucumber, peeled and seeded

1/2 cup diced watermelon (I added about a cup and

used a seedless small watermelon.)

1 small fresh jalapeno chile, stemmed, seeded and minced

2 tablespoons freshly squeezed lime juice

1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh cilantro

1 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground black pepper

In a large bowl, combine all the ingredients and mix well.

Cover and refrigerate for at least 30 minutes or up to 24 hours.