Mango Salsa

8 Servings

• 1 mango
• 2 tablespoons fresh lime juice
• ⅓ cup fresh orange juice
• ¼ cup finely diced sweet onion
• ¼ cup minced red bell pepper
• 1 fresh serrano chile pepper, seeded and minced
• 1 tablespoon olive oil
• 1 pinch salt

Peel mango by starting with a sharp paring knife and pulling back the skin in wide strips; if you have any trouble that way, use a swivel-bladed vegetable peeler. Cut the mango away from the two sides of the large, flat pit in the center. Trim off as much of the fruit as possible from the short sides. Finely dice the mango.

In a medium bowl, combine the mango with the lime juice, orange juice, onion, bell pepper, chile, olive oil, and salt. Toss gently to mix. Cover and let stand at room temperature for 2 to 3 hours to allow flavors to mingle.

Note: Mangoes come in many colors. You can tell if they're ripe by squeezing gently; they should feel soft like a ripe peach.

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