MANGO SALSA
This is a nice condiment to serve with grilled fish or seafood. It also pairs well with shrimp skewers- actually it goes well with a lot of things - such as slow cooked shredded beef quesadillas in the photo above
2 cups fresh, ripe mango, diced small*
juice of 1 lime
2 T red onion- chopped fine
few stems of fresh cilantro
2 t snipped chives
1 t sugar
Remove the leaves from the cilantro stems and shred them into little bits with your fingers.
Combine everything in a bowl and let the flavors combine for 15 minutes or so. Can be made in advance and refrigerate.
*When buying a mango the color really doesn’t matter- they can be green, yellow, red, or orange. If you want your mango sweet it should be soft. Like melons, they will ripen on your counter.
To remove the flesh of a mango you must first remove the pit. I like to use a mango pitter, but a sharp knife and some luck will do the job. Hold the mango upright with small end at the top. The pit is an oval, oddly shaped thing. Cut down on both sides of the mango - leaving about 1 1/2 inches in the very middle where the pit is.
Then, take the 2 halves flesh side up. Cut the flesh lengthwise into strips, then cut across the strips- being careful not to cut through the skin.
Place the skin side of the fruit half and flip it inside out so the mango cubes burst forward- then slice them off the cubes.