Mango Salsa

While not my favorite of the worlds salsas, this stuff is peculiarly good on the right pseudo-Cubano fish dishes (like Fish Tacos). Bright and sweet with fresh mangos, tart and pleasingly sour with greener mangos. Do note: green mangos contain more pectin, and thus produce a slightly heavier salsa; riper mangos come apart a bit more, making a syrupier salsa.

Ingredients

2 mangos

1/4-1/2 red onion, minced

1 tbsp olive oil

Minced cliantro and jalapeno as desired

Salt, Lime Juice to taste

Cut the mangos into cubes using your favorite method. I prefer to orbit the outside of the pit with a knife, then drag the biggest spoon I have along the pit to separate it out from the flesh. (I know, I know: pictures are coming as soon as I eat some more mangos). Score the mango, still in the skin, with a butter knife, then scoop out the cubes with the spoon. Presto!

Stir everything together. Feel good about how fast it was. Ponder if it's a salsa or a chutney; ask deep, ethical questions about mango salsa -- after all, there are no tomatoes in it. It's a mad world.