I’m in love with this recipe! It’s versatile, with well balanced flavors with a little zing that catches you by surprise but wanting more, more, MORE! I made it twice so far in 1 week and have been asked for the recipe countless times. The second time I made it with Serrano peppers and I found it had the right amount of spice for me, but you may want to scale back on the peppers if you want a milder salsa. The key is a ripe mango, it has to be slightly soft to touch like a ripe avocado and it should smell like a mango. If only I could get my hands on some juicy mangoes from Karachi,but in a pinch, champagne mangos are quite delicious in this recipe. 

  
 Ingredients:

Two tomatoes

Three ripened mangoes 

1/2 of a red onion

2 Serrano peppers

A handful of fresh cilantro

Lime juice

1 tsp sugar

A pinch or a couple pinches of salt

Method:

Peel and cut the flesh of the mango in chunks and using your food processor, pulse the mango chunks 2-3 times so they are a rough chop. Be careful not to make it a paste. Place in a bowl. Peel and deseed the tomatoes, cutting into the same size chunks as the mangoes and pulse them in the food processor as well the same size and consistency as the mango. In the mango bowl they go. Next pulse the onion till it’s fairly finely chopped and add to your bowl. I used two Serrano peppers with the seeds, pulsed finely in the food processor. Add in. Next finely hand chop the cilantro and add the bowl. Squeeze in lime juice, sugar and salt. Combine well and enjoy with tortilla chips! If you let it sit in the fridge overnight, the flavors really do thier Magic!