1jalapeno pepper, seeded and diced (remove the veins for less heat)
½cupred onion, diced
2tablespoonscilantro, chopped
Instructions
In a bowl, whisk together olive oil, lime juice, honey, and a pinch each of kosher salt and white pepper. Add mangos, red bell pepper, jalapeno, onion, and cilantro, tossing to combine. Season to taste with additional honey (depending on the sweetness of the mangoes), salt, and pepper, if needed.
Cover and refrigerate for 30 minutes before serving. The salsa is best enjoyed the day it's made, but can be covered and stored in the refrigerator for up to a day.
Notes
See the blog post above for mango dicing instructions and serving ideas.
Variations:
Avocado Mango Salsa: Reduce mango quantity to 1 mango and add in 1 medium avocado, diced.
Dragon Fruit Mango Salsa: Reduce mango quantity to 1 mango and add in 1 dragon fruit (preferably, red), peeled and diced.