This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.
If you like it spicier, leave in the jalapeno seeds.