"This salsa is particularly good with grilled fish, like halibut. If you have it out before you grill and chips are nearby, beware you may not have any to serve with the fish. Surprisingly, watermelon is a fabulous substitute for the mango."
2 mangos ripe yet still firm, diced (see tip below)
1/2 cup red onion diced
1 teaspoon garlic very finely diced
1 teaspoon jalapeño pepper (or more to taste), very finely diced
1 lime both the zest and juice
3 tablespoons mint julienned (see tip below)
1 tablespoon olive oil (optional)
Combine all the ingredients and mix well. Allow at least 30 minutes for the flavors to combine. If you plan to serve the following day, add an additional tablespoon of mint just before serving.
Tip: A mango has a large seed that is an oval shaped disc. Stand the mango upright and cut from top to bottom removing one side of the mango. Then remove the other side. With a pairing knife, score the flesh of the mango both vertically and horizontally, but don’t cut through the skin. When the flesh is totally scored, push the skin side out making the scored flesh side stick up. With the pairing knife, remove the scored flesh, releasing the diced mango. Repeat on the other half.
Tip: To julienne the mint, remove the leaves from the stem. Select the largest leaf and stack the other leaves on top. Roll the large leaf like a cigar. With a very sharp knife cut the mint cigar into thin strips.