Posho with Mango Salsa

Instructions

1. 1

   In a large pot, bring 4 cups of water to a boil.

2. 2

   Gradually add the cornmeal to the boiling water, stirring constantly to prevent lumps.

3. 3

   Reduce the heat to low and continue to stir until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.

4. 4

   Remove the pot from heat and let the posho cool slightly before serving.

5. 5

   To prepare the mango salsa, combine the finely chopped onion, diced tomatoes, diced green pepper, and diced mango in a bowl.

6. 6

   Squeeze the juice of the lime over the salsa mixture and stir well to combine.

7. 7

   Season the salsa with salt and pepper to taste.

8. 8

   Serve the posho warm with the mango salsa on the side.