Honduran Mango Salsa

Select two large ripe mangoes that yield slightly to gentle pressure and have a sweet aroma at the stem end. Wash the mangoes thoroughly under cold running water.

Cut each mango lengthwise around the flat seed, making two halves. Score the flesh in a crosshatch pattern without cutting through the skin, then invert the skin to push the flesh outward and dice into cubes.

Peel and dice the large sweet purple or red onion into small, uniform pieces, discarding the papery skin and root end.

Peel and finely mince the garlic cloves using a knife or garlic press.

Rinse the cilantro leaves, pat dry with paper towels, and chop finely, discarding any tough stems.

Combine the diced mango, diced onion, minced garlic, and chopped cilantro in a medium bowl.

Drizzle the salsa with olive oil and vinegar to taste, stirring gently to combine all ingredients without breaking down the mango pieces.

Taste and adjust the balance of oil, vinegar, and salt as desired. Let the salsa rest for 5 to 10 minutes before serving to allow the flavors to meld.