A sweet and mildly spicy salsa, made with the best fresh mangoes.
Ingredients
2 Ataulfo (champagne, honey) mangoes, peeled and cubed. These are small-sized mangoes.
juice of ½ lime
⅓ cup finely chopped cilantro
(optional small cucumber)
(optional red bell pepper)
1 jalapeno or part of 1 jalapeno, halved, membranes removed, minced (I used 2 Tbs. minced jalapeno which yielded a mild salsa)
pinch salt or to taste
Instructions
Cut mangoes. There is a large oval pit in the middle. Slice off each side, avoiding the fibrous pit. You will now have three sections of mango, the two sides and a thinner center slice that includes the pit. Cut further slices off the center pit section, cutting off skin. Then remove more flesh from the center with a paring knife. For the side sections, remove the flesh from the skin with a spoon and then cut it into squares. Or use the paring knife to cross-hatch the mango while it is still in the skin, then scoop out the mango, which will come out in the pre-scored cube shapes.
Juice ½ lime.
Finely chop cilantro.
Cut jalapeno in half, remove and discard seeds and membranes from the center. Mince jalapeno.
If you are using either the the cucumber or the red bell pepper (optional ingredients) prepare and cut into small squares.
Combine all ingredients in a bowl, adding more or less jalapeno, cilantro, and salt to your taste.
Recipe by Fit and Fed at http://fitandfed.net/2012/04/17/mango-salsa/