Makes about 4 cups
3 firm, ripe mangos, finely chopped *
1/2 cup red onion (from 1 small onion), soaked in cool water for 15 minutes then drained
1 cup finely chopped red bell pepper (from about 2 small or 1 large pepper)
1 medium-sized jalapeño pepper, finely minced
1/2 cup chopped cilantro
3 Tbl fresh lime juice (from about 3 limes)
kosher salt, to taste
Mix all the ingredients in a medium-sized mixing bowl. Season to taste with salt. Can be made up to 2 hours ahead. Keep refrigerated and covered.
* Peel the mango by slicing of a thin layer from broad bottom of the fruit. The stand it up on its end and slice the skin from the mango, working around the fruit and slicing from top to bottom. Once the skin is removed, slice the flesh from the pit. The oblong pit lies in the center of the oblong fruit. Most of the flesh lies on the wide sides of the mango, with only a small amount on the skinny ends. So slice off two large portions of flesh first from the wide sides, then cut two smaller strips from the other sides.
