Fresh Mango Salsa



3 large fresh mangos, peeled
1 Tbsp. crushed jalapeno peppers
4 green onions, chopped
2 Tbsp. cilantro leaf
2 Tbsp. freshly squeezed lime juice
pinch of finely chopped red chili peppers


Remove the fleshy part from the mango seed. Discard the seed and chop the mango flesh. Combine mango with remaining ingredients in medium sized bowl and stir to combine. Wrap tightly and refrigerate one day before serving or leave covered for two hours at room temperature to allow flavors to blend. Add a dash of crushed red chili peppers over salsa for color before seving.
Store covered in refrigerator. Will keep for 5 days.
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