Mango Salsa Preparation
You need a large mixing bowl.
Slice the Mango on the flat side of the large seed. Then you can trim off the small amount of the fruit on other two sides. Cut cross hatch slices into the fruit making sure you don't go through the skin and taking care not to cut your hand. Hold the fruit with your fingers and push with your thumbs on the skin side of the slice. This should allow you to then cut the cubes of mango into the bowl. Cut the tomato through the center and remove the seeds. Chop the tomato into small cubes. You can either leave the seeds in the jalapeno or emove them if you want it less spicy. I usually taste of the pepper to see how hot it is before deciding to leave all the seeds, half the seeds or none of them. I dice the peppers, onion and cabbage in small pieces. Rough chop the cilantro. If you don't care for the taste of cilantro you can substitute parsley in it's place. Add the corn, black beans, vinegar and squeeze the lime into the bowl. Add the honey, mix well and then taste. If it isn't sweet enough you can add more honey. Salt and pepper to test and mix well. Cover with plastic wrap and refrigerate untill ready to use.
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