2 ripe mango skinned and diced small (see note)
2 Tbs red onion minced
1-2 green chiles (seeded) minced (serrano or jalapeno)
1 fresno chili or mild red chili minced
1 tsp of honey
juice of 1 lime
salt to taste
Note: I recommend a champagne mango (or alphonso) for this salsa. This kind of mango is much smaller and more oblong long than the traditional mangoes. They are not fibrous so you get a wonderful buttery fruit.
Prep all ingredients and mix together. Allow to sit for 5 minutes before serving. Served fresh at room temperature or chilled. Enjoy.
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