This mango salsa is a yummy accom­pa­ni­ment to tor­tilla chips and could also be a condi­ment to fish, chicken or pork. Try it with the White Fish Pat­ties!

Makes 3 cups

Ingre­di­ents

• 1 red bell pep­per, diced small
• 3 Man­goes (ripe but still firm — see note) peeled and diced small
• 3–4 scal­lions, white and green parts sliced into coins
• 1/4 cup cilantro, roughly chopped
• 1–2 limes juiced
• sea­son to taste with salt, pep­per, chili powder
• add honey if needed to sweeten tart mangoes

Direc­tions

1. Place diced red pep­per in a microwav­able bowl and microwave for 2 min­utes or until softened.
2. Stir in diced man­goes, scal­lions, and cilantro.
3. Sea­son with lime juice, salt, pep­per, and chili pow­der to taste. Add honey if needed to sweeten tart mangoes.

Note: There are a few vari­eties of mango that are com­monly found in Amer­i­can gro­ceries stores. The most com­mon are the Haden, Tommy Atkins, and  Kent vari­eties, all of which have yel­low or green skins with a red­dish blush to them. If you do find an Ataulfo or Cham­pagne mango, it will have a smaller, kidney-like shape, yel­low skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (com­mon) mango make sure it has a red­dish blush and firm skin. The mango should give slightly when squeezed and be fra­grant. If you acci­den­tally peel a mango that is too green, no wor­ries, cut it into small slices, sea­son with lime juice and sprin­kle with salt. You’ve just made man­goviche! Deli­cious!