I decided to make this recipe to fancify dinner. My family had grilled chicken sandwiches and instead of just doing the same old toppings. It is also a delicious summer topping to basically anything. I added a mango cuttin aid becuase they are surprisingly tricky to cut. The effort is worth it though because the salso is a light, tropical topping.
- 1 ripe mango, diced (1 1/2 cups) (see Tip)
- 1/4 cup finely chopped red onion
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon chopped fresh cilantro
Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
To cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.