1 ripe mango diced,
1/2 large red bell pepper chopped,
1/2 small onion chopped,
4-5 fresh basil leaves chopped,
1/2 lemon juice,
1/4 tsp red pepper ( optional),
1/8 teaspoon salt to taste
In a serving bowl, combine the prepared mango, bell pepper, onion and basil. Drizzle with lemon juice and pepper. Mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer. Serve in endive cups. Decorate with edible flowers and radish microgreens if desired. Enjoy!