mango salsa. you're welcome.

I had some friends over a few nights back for dinner. Remember, like, when it was warm? And all you wanted to eat was ice cream and chips and salsa and sip sparkling wine and beer outside? Yeah. Anyway, the highlight of the evening? My super simple recipe for mango salsa. Seriously takes very little effort to have something that can pretend to be your daily serving of fruit on a Friday night other than lime.

MANGO SALSA

1) I'm lazy, so I bought the pre-cut mango from Whole Foods. You don't have to wait for it to ripen and it's already cut into hunks you can just chop to pieces. I got two of these containers.

So, chop the mango to pieces. Then, use about HALF of what I've photographed below of chopped red onion. The size should be about the size you'd be willing to chomp down on. Spiiiicy.

Get some cilantro. Again, chop it up. Super fun if you want to keep playing with a big knife. I end up folding up all the leaves into a small mound and chop it that way to get it nice and even. I inevitably get the leaves all stuck to my fingers, though, so be prepared to have some cilantro-y fingers for a little while. I guess I should say cilantro-y and red onion-y. Totally worth it!

Squeeze in half a lime. Taste. Add in about 3 pinches of salt and lotsa black pepper. Taste. Add about a 1/2 tsp of sugar to bring out the mango flavor a bit more. Feeling adventurous and not from New England? Add in some jalapeno. Crazy time.

Let it all rest in the fridge for at least an hour before eating so the juices and flavors can all get to know each other a little better. Eat with tons of really salty chips. The end!