This salsa shows up on our spring specials board the first week the farmers market reopens outdoors. It is sweet, salty and a little hot, and it goes with fish tacos, grilled chicken or a bag of chips on the patio.
Dice two ripe mangoes and half a red onion. Mince one jalapeño, seeds in if you like heat. Crumble in half a cup of feta, add a handful of chopped cilantro, the juice of two limes and a pinch of salt. Toss gently and let it sit twenty minutes before serving.
Makes about three cups. It does not keep well past a day, which has never been a problem.