Looking for a healthy, refreshing appetizer that packs a punch? This Cannabis Mango Salsa is the ultimate no-cook edibles recipe. Bursting with the sweetness of ripe mangoes, the crunch of bell peppers, and the subtle heat of jalapeños, this salsa is elevated with a clean, potent infusion of cannaoil. It’s the perfect vibrant topping for fish tacos, a fresh addition to salads, or simply a delicious dip for your favorite tortilla chips.
Recipe Essentials
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Prep Time: 10 minutes
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Servings: 2
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Skill Level: Easy
Ingredients
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2 Large Ripe mangoes, diced
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1/4 cup Red bell pepper, diced
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1 Lime, juiced
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1 tbsp Fresh cilantro, chopped
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2 Green onion tops, sliced
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1 Small Jalapeño pepper (stem, seeds, and membrane removed)
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Salt & pepper, to taste
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2 tbsp Cannaoil (cannabis oil)
Step-by-Step Directions
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Combine: In a medium-sized mixing bowl, stir together the diced mangoes, red bell pepper, fresh lime juice, cilantro, green onions, and jalapeño.
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Infuse: Drizzle the cannaoil over the mixture.
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Season: Season with salt and pepper to your preference. Toss gently to ensure everything is evenly coated and the flavors are well-distributed.
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Chill: Cover and refrigerate for 20 minutes before serving. This short chill time allows the ingredients to marinate and the mangoes to soak up the infused oil, creating the perfect balance of flavors.
Pro-Tips for the Best Mango Salsa
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Perfect Ripeness: Choose mangoes that are slightly soft to the touch; this ensures the salsa has a natural sweetness that perfectly masks the herbal notes of your edibles infusion.
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Consistency: For a more professional look, try to dice your mangoes and peppers to the same uniform size.
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Storage: This salsa is best enjoyed fresh. If you have leftovers, store them in an airtight glass container in the refrigerator for up to 24 hours.
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