MANGO CORN SALSA

4 cups mango pulp, diced small
1/2 cup Bacardi Limon
3 tbsp. sugar
2 cups (cooked) corn kernels
1 1/2 cups red onions, diced small
1 cup cilantro, coarsely chopped
3 tbsp. lemon juice
1 tbsp. cumin powder
salt and pepper to taste

Place the mango, rum and sugar in a bowl and let steep for 30 minutes.

Add the rest of the ingredients and make sure they have been evenly distributed.

Correct seasoning and serve with a stiff crisped flat bread of preference.