“My cousin Cindy made this for me many years ago, and I’ve been hooked ever since. It’s Greg’s favorite and one of the first recipes he asked for when he had a kitchen at college. I prefer to use half of a small jalapeño, minced so finely that you can’t see any pieces. I’m not happy if I get a visible piece of fresh jalapeño in a bit! However, Greg will gladly use an entire medium-size pepper and chop it a little more coarsely. Adjust accordingly, but I have to admit the jalapeño gives this salad a special depth of flavor, so don’t skip it unless you really have an aversion to them.” ~ Bobbi
To cut a mango, keep in mind that the seed is thin and flat and runs down the center from top to bottom and edge to edge of the flatter side. It will take a little practice to imagine where the seed is. There are several techniques for cutting up mangoes. See our instructions How to Cut a Mango, which shows our favorite way, as long as the mango is soft enough.
If the mango is very firm, we sometimes use an alternative technique: Slice a little off the bottom so it can stand upright. Peel the mango using a paring knife or vegetable peeler, then place the flat bottom on a cutting board. Holding the mango upright, slice down with a knife close to the center, but just far enough off center to miss the thin, flat seed. Next, slice off the other sides. Trim off any of the fruit left on the seed and dice.