3 ripe mangoes (or 1 lb frozen mangoes)
1 jalapeno
juice of 2 limes
juice of 1 orange
1 cucumber
1 tomato
1 small red onion
1/2 c chopped cilantro
salt and pepper
Peel, seed, and dice mangoes, reserving as much juice as possible. Juice the limes and orange; use gloves to carefully seed the jalapeno. Put the lime and orange juices, seeded jalapeno, and about 1/6 of the mangoes with reserved juice into a blender and blend. Peel and dice the cucumber, and finely dice the tomato, onion, and cilantro. Stir the vegetables together with the mangoes and the puree. Season with salt and pepper to taste. Makes a full quart of mango salsa. Peaches may be used in place of mangoes (5-6 large or 1 lb frozen) when peaches are in season.
