Mango Salsa Recipe

2 mangos, cut into 1/4 inch dice
1/2 of an English cucumber, seeded and cut into 1/4 inch dice
1/2 of a red bell pepper, cut into 1/4 inch dice
1/2 of a red onion, cut into 1/4 inch dice
1 seeded jalapeno pepper, finely minced
1/4 cup chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Mango Dicing Method

The first mango that Annie diced, she did it the standard method, which is to remove the cheeks of the mango, score the insides of the cheeks in a
cross-hatch, push the skin inward (thereby making the mango cheek look like a turtle), and then cutting the chunks off the skin. The problem with this
method is, you can't get a very uniform dice on the mango. You're cutting horizontally across a curved surface, so you end up with some nice, regular
dice but most of the rest of the mango are wedges and triangles.

For the second mango, Annie wanted to try something different. First, she skinned the mango. Then she made thin cuts lengthwise along the mango, all
the way to the pit. Then she cut perpendicular to the first cuts, again all the way to the pit. Finally, she cut the mango flesh parallel to the pit so
that the mango was now evenly diced.

After that, mix the rest of the ingredients together with the mango in a large bowl. Squeeze on the juice of half a lime. Add salt and pepper to adjust
the flavors to your liking.

You can serve the mango salsa with a lot of different dishes. That night, we went with grilled chicken thighs and a Spring mix salad with bread and
dressed with an olive oil - tapenade dressing.

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