Mangoes do not grow where I live (though you may substitute peaches for the mango), but I have heard this salsa is very good. Mango salsa is often served on barbecued meat.
Ingredients:
1 cup finely diced ripe mango or ripe peaches
1 Tbs. finely chopped green onion
2 Tbs. minced bell pepper
2 Tbs. slivered fresh cilantro or basil leaves
1/2 tsp ground cumin
freshly squeezed lime juice, to taste
How to cut a mango:
Mangoes have a very large flat seed, so they cannot be sliced through the center. Grasp one side of the mango, with the stem side facing up, and slice down one side of the mango, cutting right to the seed. Do the same on the other side of the mango. Pull the sides of the mango apart, and use a paring knife to carefully cut a 1/2 inch crosshatch pattern through the mango pulp down to the skin (make sure you do not cut through the skin, though). Scoop out the flesh with a spoon (scrape as much flesh as you can from the skin). Dice into smaller pieces.
Put all the salsa ingredients in a bowl. Add salt and/or pepper to taste. Mix well, and set aside.
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