I think this can be termed a “girl” recipe.  Not only is it low-fat, but it is a sweet main course type of recipe.  My hubby does not go for this type of food.   I love it, though.  I love mango salsa and I love getting the mango chicken “salad” at Qdoba when it is in season during the summer (methinks the sour cream, cheese, and fried taco shell make it not such a healthy salad). 😉

This makes a big batch, so I would probably halve it if you are not planning on serving it to a big audience.  I had much left over after our Super Bowl party, and  I used it this week on an actual salad with lettuce and avocados (no fried shell).  You can also grill some chicken and put this over the top.  Currently our grill is covered in snow, so I will have to wait until spring for that culinary delight and attempt to force it on my family.

We really had way too much food for our party last Sunday.  The only thing that was gone at the end was my meatballs (homemade meatballs in a homemade sauce, of course).  I made the nacho dip (well Brian did most of that), this dip, cowboy caviar, artichoke dip, buffalo chicken dip, the meatballs, deviled eggs, baked macaroni cups, fruit dip with apples (seriously the best fruit dip you have ever had – try it!!) and baked some cookies.  Then a lot of people brought food.  I don’t know why we had too much food??? 😉

Recipe:
3 mangos, peeled and diced
2 tomatoes, seeded and diced
1 jalapeno, diced fine (take out the ribs and seeds if you want to reduce the heat)
2 limes, juiced
1/2 tsp sea salt
1 cucumber, peeled, seeded and diced
1 red, orange or yellow sweet pepper, seeded and diced
2-3 TBSP cilantro, chopped

Mix everything together and let it sit in the refrigerator at least an hour before serving. The salt will bring out the juices.