3 medium-large ripe mangos, diced*
1 red bell pepper, diced
½ red onion, chopped
2 tablespoons fresh cilantro, chopped
2 jalapeño peppers, seeded and chopped fine
¼ cup lime juice
salt and pepper to taste
Combine all ingredients and toss well. Refrigerate at least an hour to allow flavors to meld.
This can be served with chips, or I usually have it as a side with Pork Adobo
*Note on dealing with mangos - do not try to peel it. You will either cut yourself or wreck your knife. Either way, there will be crying. Instead, notice that mangos are oblong and flat. The seed follows this shape. Stand the mango on its end and, using a sharp knife, slice the flattened side, just outside the seed. With a paring knife, score the flesh as close to the skin as you can get. Push on the skin until the mango slice flips inside-out. You can easy remove the flesh from the skin at this point. Continue to trim around the seed and score the resulting flesh until you have removed as much usable fruit as you can.
Laura
