Mango-Chipotle Salsa

4 mangos (preferably yellow Ataulfo or “Champagne” variety)

1 or 2 chipotle chiles in adobo, finely chopped

1/4 – 1/2 red onion, finely chopped

Juice of 3 key limes

1/2 c. chopped cilantro

Preparing the mango:

Cutting parallel to the pit, cut the flesh off each side of the mango as close to the pit as possible. On each piece, use a paring knife to cut parallel slashes in the fruit approx. 1/4” apart, all the way to the skin, then make similar slashes perpendicular to those, so you have a cross-hatched cut. Turn the skin inside out, and you’ll have what looks like a mango porcupine! Then just cut the little pieces away from the skin into a bowl.