Mangoes are my favorite fruit ever. They are great in margaritas, chutney, desserts, or just on their own. When they were announced as the May Food of the Month over at La Cocina De Leslie I became excited. While mangoes have such a nice, bright flavor that works well in a variety of dishes, I prefer them prepared simply with a bit of spice and tang. This mango salsa comes together quickly and makes a wonderful compliment to grilled meats or fish, coconut rice, or just plain tortilla chips.
•3 large mangoes, pit removed, peeled and diced
•1 large onion, chopped
•1 red bell pepper, chopped
•2 cloves garlic, minced
•2 or 3 serrano chilies, minced
•A large handful of fresh cilantro, minced
•1/4 cup lime juice
Pit, peel, and cube the mangoes. I have found that the easiest way to do this is to cut two slices lengthwise from the mango, leaving the large pit in the middle. Score the flesh of the mango halves in a checkerboard pattern. Be careful not to cut through the skin. Flip the mango inside out, pushing the cubes apart. Cut the cubes off of the peel right into a bowl. Get as much flesh off of the pit as you can with a sharp knife.
Combine the mango cubes with the onion, red bell pepper, serrano chilies, garlic, and cilantro. Toss with the lime juice.