Mango Salsa from “Salsas and Tacos” by The Santa Fe School of Cooking
2 large ripe mangoes
1 medium hothouse cucumber, cut into quarter-inch dice
2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice
1 medium red onion, peeled and cut into quarter-ince dice
1/3 cup coarsely chopped fresh cilantro
2-3 serrano chiles, minced
fresh lime juice to taste
Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.
In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.
Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.