This recipe works as a salsa or salad. It goes very well on top of or next to grilled boneless/skinless chicken breast or grilled mahi mahi. I served it this weekend with steamed rice and a fish we never tried before, pink snapper, that I pan fried in a little olive oil with lemon and salt (our grill went kaput). It was a total disaster, the fish was tough and weird. I think I should have coated it with flour or breadcrumbs first, or maybe I should have baked it with some lemon and butter on top. Or maybe I got stuck with a bad piece of fish. The Darling and Precious Angel skipped the fish and enjoyed the salsa with the rice. Anyway, here's how you make the salsa:
Dice three ripe mangoes, dice one large avocado, chop one red bell pepper into pieces about half the size of the diced mango or avocado, mince a quarter of a white onion, finely chop enough fresh cilantro to yield 1/4 to 1/3 cup depending on how much you like cilantro, stir it all together, add the juice from one lime and a pinch of salt, stir it all again, cover it up and let it sit in fridge for about an hour so the flavors can mingle. It is colorful and pretty and it tastes delicious.
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