Mango Salsa

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.

• Ready In: 15 mins
• Yields: 1 1/3 cups

Ingredients

• 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)

Directions

1. 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.