2 mangos (peeled & cubed)

1 purple onion (peeled & diced)

2 kiwi (peeled & diced)

1 jalapeno (seeds removed, minced)

1 red pepper (seeds removed, diced)

1 avocado (peeled & diced)

1 tomato, diced

Juice of 1 lime

Bunch of coriander, chopped

½ tsp. sea salt

Mango Salsa Method

Add bacon and olive oil to sauté pan and cook until bacon is crisped. Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and started to turn golden. Add sage, nutmeg and season with salt and pepper (white pepper if you have it). Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until squash is tender when pierced with a fork. Serve and enjoy

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