This dish is the epitome of trashy-delish. Instead of making nachos for the Super Bowl, I decided to make nacho-lasagna, nachosagna.
I love the interplay of sweet and spicy in this condiment. The luscious flesh of the mango pairs perfectly with the crisp body of a jalapeño. Make a giant batch of this and serve it all week with fish, on chips, in tacos. It fits your every need!
- Two Mangos, peeled and cut into small cubes
- Juice of one Lime
- 1 Jalapeño, diced
- 1/4 cup chopped Cilantro
- Salt to taste
- Chop everything, toss in a bowl, then enjoy! It gets better if you let it sit together in the fridge.