I find mangos are sometimes finicky -- just when you think they are almost ripe, you cut into them and discover that you waited a day too long. Time to re-purpose the mangos then -- rather than topping a tropical themed salad for lunch, the mangos get to be the star in mango salsa.
1 whole mango, peeled and diced
1 naval orange, sectioned and diced
1 Tbsp. red bell pepper, finely chopped
¼ cup white onion, finely chopped (or red onion)
½ cup cilantro, chopped
½ lime juiced
Combine all and add approx. ½ tsp. Kosher salt (to taste)
Allow to chill at least 2 hours – flavors will meld.