Mango-Serrano Salsa

Dice the ripe mango into small, even pieces and place in a medium mixing bowl.

Mince the serrano chiles, removing seeds if a milder salsa is preferred, and add to the bowl with the mango.

Dice the red pepper and red onion into small pieces and add to the bowl.

Squeeze the juice from half an orange over the mixture, ensuring seeds are strained out.

Drizzle the olive oil over the salsa and add the chopped fresh mint.

Gently fold all ingredients together with a spoon until evenly combined, being careful not to break down the mango pieces.

Taste and adjust seasoning with additional salt or lime juice as needed. Serve immediately or cover and refrigerate for up to 2 hours to allow flavors to meld.