Mango Salsa

Because everybody likes to say salsa! More importantly, everyone likes to EAT salsa, everyone I know at any rate.  Personally, my favorite salsas have a sweet element to them and when shopping for a jar I tend to look for a mango or pineapple variety. Since I was looking for a way to use the fresh onion in my last share and mangoes are plentiful at the store lately, it seemed that the time was right to come up with my own recipe for mango salsa. The ingredients here are all pretty standard for salsa.  The red and yellow bell pepper I had on hand, but you can use any color, though I suggest that no more than half the pepper be green. I used a Serrano chili as I am a bit of a wimp with spicy salsa, but if you prefer more spice go for jalapeno or habanero if you dare!

Those of you who have ever tried to peed and chop a mango know how slippery they can be. A trick I've learned to help hang on is to stick a corn holder into one end of the mango.  That way you always have a easy to hold handle that will make peeling and cutting the flesh off the pit much easier. And as a bonus, you can hold it like a popsicle and eat any remaining fruit right off the pit!

Share Contents Used
White onion
Tomato

Ingredients
1 ripe mango, peeled and diced
1 cup Diced bell pepper
1/2 cup Minced white onion
1 small Serrano or jalapeño pepper, minced
3/4 cup fresh tomato, diced
1 clove garlic, minced
Fresh lime or lemon juice to taste

Preparation

Combine everything in a bowl and allow it to sit for at least 30 minutes for the flavors to meld.