Mango Salsa

I first ate mango in a sailboat in the Caribbean, so the juicy reward of chopping it off its strange-shaped core always feels like summer. This four-ingredient salsa is filled with the sweet fruit and just enough red onion and cilantro to add a Southwestern flair, albeit not a spicy one.

The peach salsa atop fish on Cooking Light's cover a few months ago inspired me to try a mango variety on my favorite fish, salmon. It adds a refreshing, flavorful spin to moist, flavorful grilled salmon, which I seasoned with lemon pepper. Both times I've served it on fish there haven't been leftovers, but a friend more than pleased her soon-to-be inlaws by serving it with tortilla chips.

Mango Salsa

All measurements are guesstimates. I suggest just playing with amounts as you go; it's hard to mess up.

3 mangos, chopped

1/2 cup red onion, chopped

1/3 fresh cilantro, chopped

1 lime, squeezed

salt and pepper

Stir together all ingredients. Refrigerate to let flavors meld for a few hours before serving.