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For chopping the mangoes, first slice off the “cheeks” on either side (you’ll have to feel around for the core). Then use a small paring knife to slice around the core. Then use a spoon to scoop the mango out of it’s skin, and then slice into small, even pieces. Dice half a red onion and a jalapeno. Remove the seeds and chop up two tomatoes into small pieces. Rough chop the cilantro into small pieces.
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Throw the sliced mangoes, tomatoes, jalapenos, red onions and cilantro into a mixing bowl and give it a quick stir to combine.
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Add a teaspoon of salt, half a teaspoon of red chili powder, and squeeze a full lime into the salsa bowl and mix well. Adjust this to your taste.
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Chill the salsa for about 30 minutes (optional) and serve!
