The Recipe I Forgot: Mango Salsa!

Oooh man.  Once you've tried this baby, you'll not want to go back to regular salsa again.  It's SO good!  I grew up on mangos, living in California.  My dad would cut them up for us, and my sister and I would fight over who got to gnaw on the meat around the seed (because that was the fun part!). :)  We lived off of Mexican food too, although it started with Taco Bell, and as we got older (and wiser) we were introduced to REAL Mexican cuisine.  So, I don't know why it never crossed my noggin to mix the two.
Fast forward 20+ years and at a work party, my co-worker brings in his belatedly promised Mango Salsa.  Skeptically, I grab a chip, dip, and then gasp.  "OH MY GOSH THIS IS AMAZING!!!!"  Then, began to stuff my face.... trying to leave some for the rest of the crowd (to my dismay).  I stalked him and got this recipe.  He was very gracious to allow me to share it on my blog.  I made it, then forgot, and now, I am sharing it with you!  So make it and let me know how much you love it!!!!

Mango Salsa
(courtesy of Jonathan Dann)

*TIP: when cutting any veggies into a mix, try and get all the veggies the same size.  That way the flavors and textures are complimentary.

1 well ripe mango (or 2 champagne mangoes), diced
10 cherry or grape tomatoes, diced
2 Tbsp sweet, yellow, orange, and/or red pepper, diced
1-2 Tbsp red onion, minced
1-2 Tbsp cilantro, chopped
1 jalapeno pepper, minced (seeded for milder salsa; for spicier, use a habanero/scotch bonnet pepper)
1-2 Tbsp fresh squeezed lime juice
zest from 1 lime
1 fresh garlic clove, minced

optional additives:
-more diced tomatoes for color and size
-salt and pepper to taste

1.  mix and eat!

I dare you to try not to eat the whole serving in one sitting!  I assume this would be lovely with salad, with chimichurri-ed tofu/tempeh (or meat, for your meat loving friends), with tostones, with ANY latin cuisine, really.  Get creative!