Serves: 4

Bright and naturally sweet, this mango and red pepper salsa offers a refreshing way to support your immune system—thanks to its supply of vitamin C from both mangoes and bell peppers. Paired with crisp jicama slices instead of chips, it’s a clean, hydrating snack that’s perfect for warm weather.

Ingredients (organic/biodynamic):

• 1 medium ripe mango, diced (about 10 oz.)
• ½ red bell pepper, chopped
• ½ red onion, chopped
• Juice of 1 lime
• ¼ c. cilantro, finely chopped
• ¼ jalapeño, minced (optional, for spice)
• 1 medium jicama, peeled

Instructions

1. Combine the diced mango, red bell pepper, red onion, lime juice, cilantro and jalapeño (if using) in a large bowl. Mix well and let it rest for approximately 15 minutes to let the flavors meld.
2. Using a mandolin or sharp knife, slice the peeled jicama into rounds. No seasoning is needed; its natural crunch and mild sweetness pair beautifully with the salsa.
3. Transfer the salsa to a serving bowl.
4. Top each jicama round with a spoonful of salsa.
5. Enjoy!