Connie Mann's Mango Salsa

Connie Mann loves stories of suspense, adventure and second chances. She offers encouragement to busy women on her blog:  www.BusyWomenBigDreams.com and is an active member of Romance Writers of America and American Christian Fiction Writers. She’s also a USCG-licensed boat captain, so when she’s not writing, she’s usually on Central Florida’s waterways with local school children or her fabulous family. Please visit her online at: www.conniemann.com.

Connie's newest book release: Angel Falls

 

When her best friend is killed in an explosion, leaving Regina da Silva with her friend’s young child, she doesn’t realize that the child was as much a target as her friend. Brooks Anderson has been sent to find the child and bring it to the US. When circumstances bring them together in Brazil, they find themselves being pursued by a killer as they protect an orphaned baby.

As the danger heightens around them, so does the attraction between Regina and Brooks, despite their differences. Regina and Brooks have both been broken by their violent pasts, but while Regina relies on her faith to deal with her past, Brooks has turned away from God. Will their pasts stop them from realizing their true feelings for each other when their pursuer strives to keep them apart forever?

Connie's recipe for Mango Salsa

My new novel, Angel Falls, was inspired by a trip to Brazil, where my Dad was born. Not surprisingly, black beans and rice are an important staple in our family’s diet. During the summer months, we serve it with grilled chicken—or grilled brats, in a nod to the German side of the family.

Two years ago, while searching for a way to jazz things up a little, I found a Caribbean-style side dish that is the perfect complement and became an instant family favorite. It’s super easy and I usually triple the recipe when we’re serving a crowd. If you like things a bit spicier, you can also add 1 fresh chopped jalapeno pepper, but I usually don’t.

1 Mango - diced

¼ cup red bell pepper – chopped

1 green onion – thinly sliced

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 tablespoon lemon juice

Mix all the ingredients together, toss with the lime and lemon juice and put it into the refrigerator for several hours. Toss before serving. Enjoy!