Mango Salsa Recipe

For Rachel, who requests my most requested recipe at least once a year...

2 ripe, but firm mangoes (you do not want to use super sweet, juicy, stringy mangoes! Err on the side of not quite ripe if you must)
1 red bell pepper
1 granny smith apple
1/4 purple onion
large handful of cilantro, but use more if you love it
juice from 1-2 limes
salt

Basically, dice all the ingredients small enough so you get every flavor on top of a chip. Ideally, give the flavors time to sit together, say half an hour, but definitely plan to serve that day. It'll usually last until the next day, but not for long after that.

A word on salting to taste: if you're serving this with tortilla chips, under salt a bit since the chips are already salted.

Goes great with grilled chicken, fish, shrimp and pork chops. Also spectacular with brie and chicken quesadillas.

The above directions are definitely for the most aesthetically pleasing, but I have found that if I neatly chop half and throw the rest very roughly chopped into a food processor, then mix it all together, the flavor and texture is much more cohesive. It's easier to eat and scoop with chips, but definitely not as pretty. You could throw all of it in the food processor, but hand chopping at least some of it makes it look more homemade and less like a store bought salsa.