Mango Salsa

This is one of easiest and most delicious snack items one can make. You just chop it all up and mix it. That’s pretty much all there’s too it. The biggest challenge is making sure to chop it finely enough and to peel the mango. I have some great tools and tips for that, though.

2-3 Mangoes–peeled and finely chopped
1/3 cup finely chopped red onion
1/3 cup fresh cilantro—chopped with mostly leaves and no coarse stems
1 finely chopped small jalapeno
¼ tsp chili flakes
juice from ½ squeezed lime

Chop all the ingredients and stir together in a bowl and add the lime juice last. Let it sit for about an hour in the fridge for the flavors to blend, but you can also serve it directly.

Variations & Tips:
Use serrano pepper if you want more heat to the salsa. The sweetness of the mangoes will temper some of the heat. If you want a milder salsa, omit the seeds and pith from the pepper. You can also choose a milder pepper, such as poblano.
Yellow mangoes tend to be sweeter and juicier than the red/green larger variant. For the salsa, I prefer the smaller mangoes.

How to Peel a Mango:
This Mango cutter tool makes it quick and easy to cut and peel the mango. The first cut will separate the pit. After that, you can easily scrape the peel off against the sides of the plastic part. Cut the remaining fruit off the pit, chop it all up, and you are done!

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