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Mango Salsa




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Prepare one day ahead

Yields ~ 4 cups

2 fresh ripe mangos

Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.

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Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.

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1 medium cucumber

1 tomato or a handful of grape tomatoes

3 scallions

½ green bell pepper

1 green anaheim chilie

1 jalapeno (if desired)

Variation:

Add a diced avocado.

Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.

Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.

1 lime, juiced

1 orange, juiced

½ tsp salt

6 fresh cilantro leaves

Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.

A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.

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