Sweet and Sour Mango Salad

• 6 medium ripe mangos, peeled and sliced*
• 1 medium “1015” sweet onion, chopped (purple onion will do)
• 4 fresh Jalapenos, seeded and chopped
• 1/4 cup light olive oil
• 3/4 cup apple cider vinegar (can substitute regular or red wine vinegar)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon sugar

Mix all ingredients in a bowl which can be covered and refrigerated.  Chill overnight, stirring once or twice to thoroughly combine flavors.

For an interesting twist and unexpected crunch, add 1-2 cups of thin slivers of peeled jicama to this salad before chilling.

About Mangos

Mangos taste something like peaches. Unlike peach skin, which can be eaten, mango skin is leathery and must be removed.  Mango fruit is more firm than peach fruit, so biting into a peeled mango is more like biting into an apple than biting into a banana.  Also their pit is similar to an avocado pit, but the fruit of the mango does not separate easily from the pit and a mango pit is much larger compared to the size of the fruit than the pit of an avocado.  In some fruit, the pit consumes over half of the space inside the skin, so the resulting fruit is quite small compared to the amount of peach fruit that surrounds an average peach pit. A ripe mango feels similar to a ripe avocado; gentle pressure applied with a thumb to the skin will result in a slight give in the fruit below the skin.  A hard mango is not ripe; a too-ripe mango feels spongy or squishy when thumb pressure is applied.

*Use a sharp knife to skin the mango.  Then use the sharp knife to cut down through the fruit to the hairy pit and cut the fruit away from the pit.