Ingredients
2 cups ripe mango (diced)
1 cucumber (peeled, seeded and cubed)
1/2 poblano chili pepper (seeded and finely diced)
1 jalapeno pepper (seeded and finely minced)
3 tsp fresh ginger (minced)
1/4 cup fresh mint leaves (chopped)
1/4 cup freshly squeezed lime juice (or lemon juice)
1 TBSP brown sugar
OPTIONAL:
1/4 cup fresh cilantro (chopped)
add salt and ground pepper to taste
Preparation
Combine all ingredients in mixing bow, toss gently.
The salsa is best if you prepare it a day, or at least a few hours, ahead of time and then refrigerate it to allow the flavors to be absorbed and intensify.
The salsa should be sweet & a little hot, but adjust the seasonings to your taste (salt, pepper, lime/lemon juice, brown sugar).
2 1/2 cups of salsa is enough to top 6-8 fish filets.
