You can make this as chunky as you like – I am not one to labor over the size of the dice, since the avocado and mango are such a smooth texture. I learned my technique for cutting mango from and old Martha Stewart video, and it works quite well. You set your unpeeled mango on on your cutting board so that the pit inside is standing on its edge, then with a large knife, cut the mango lengthwise along both sides of the pit. You will be left with two large sections of mango, which you can then score all the way to the skin in a crosshatch pattern, which then allows you to pick the dices off the skin either with a small knife or your fingers. Peel the section of mango around the pit, then remove as much of the flesh as you can from the pit itself, then dice it as well. If this is confusing in words, please let me know – I’ll post pictures. Adjust the heat by tasting the jalapenos you use before adding them; I am finding their heat to be quite irregular – you may need half a pepper, or you may need more than one.
Cut into small-to-medium dice:
1 large mango
1-2 avocados (depending on size)
I like to have a little more avocado than mango, but this is simply a personal preference – I encourage you to play around with this recipe and make what you like. Add both the mango and avocado to a large glass or plastic mixing bowl and add:
1-2 jalapeno peppers, diced finely, with seed removed for less heat
Again, do taste the peppers before adding, as you don’t want to overpower the mix with the peppers’ verdant heat. Less mixing is best for this recipe, because you want to retain the delecate texture of the avocado, so don’t stir things together until the end, after you add:
A pinch of salt
Juice from one large lime
2 tablespoons of cilantro, finely chopped
Stir together gently, making sure to evenly distribute the cilantro and jalapeno. This can be made about a day ahead of time, kept in the fridge and it will still retain the fresh, bright flavors. I like to serve it at room temperature, though.