Spring Break! And Mango Salsa Recipe

So our Spring break has officially started. I'm trying to fill up almost every day this week with activities for us to do as a family. So far I have a couple of days for Easter Egg Hunts, Shopping Mall time, and possibly the Florida Aquarium. We will see how much of it I will actually attend, but I'm glad I have some ideas planned for this week. My youngest daughter who will be 2 in June just recently started to act her age! Which means I will be trying as hard as I can to get her and her older sister moving and out of the house! In the meantime, today was a fun filled day at home. We dyed eggs, and made some yummy Easter Nests from chinese noodles, peanut butter, butter and butterscotch morsels! It's a very easy recipe and very fun for the kids to help with. We put two egg candies in each "nest" and popped them in the fridge right before dinner. They were already set and ready to enjoy right ater we ate! Tomorrow I am hoping to make the really good looking Blueberry Coffee Cake from the last posting. Here is my next recipe for a fresh yummy Mango Salsa recipe, (much healthier than the butterscotch dessert nests, lol) which will be great paired with or toppped onto a fish like salmon! My favorite fish! Enjoy and have a great Sring Break, whenever it is!


Mango Salsa Recipe Prep time:
 10 minutesAdd to shopping list Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice Salt and pepper to taste

Also good with diced red bell pepper and jicama. Method Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.