- 1 mango
- 1 purple onion
- 1 English (seedless) cucumber
- 1 small serrano chili
- 1 lime
- handful fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Peel and dice the mango.
Place the diced mango in a bowl. Cut the small purple onion in half. Wrap up one half and store in the fridge to use later this week. Peel the other half and finely dice. Add to the diced mango.
Cut the cucumber in half crosswise. Wrap up one half and store in the fridge to use later this week. Dice the other half and add to the bowl with the mango.
Cut the serrano chili in half lengthwise. Using a small spoon, scrape out and discard the seeds. Finely mince both halves of the chili and add to the bowl with the mango.
Cut the lime in half and squeeze the juice from both halves into the bowl with the mango. Remove and discard the large stems from the fresh cilantro. Chop the leaves and add to the bowl with the mango. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the mango and toss well to combine all ingredients. Set aside for an hour or more.