Mango salsa goes well with any kind of seafood or try it atop goat cheese on toasted bread. Although popular on both sides of the border, mango salsa is probably an American invention. If you can't get good mangoes, try Mexican papayas, peaches or ripe nectarines. This recipe is from Baja: Cooking on the edge.
- 1 large mango, peeled, pitted, and cut into 1/8 inch dice
- 1⁄3 cup finely diced red onion
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1 tablespoon freshly squeezed lime juice
- 1⁄2 teaspoon minced fresh habanero peppers or 2 tablespoons minced fresh serrano chilies
- 1 1⁄2 tablespoons finely chopped cilantro
- 1 teaspoon finely chopped mint
- 2 tablespoons finely diced red bell peppers (optional)
- Combine all ingredients in the order given. Let stand at room temperature for at least 30 minutes before serving. It should be used the same day it is made.