Green Mango Salad

• 2 hard mangos - they are not actually green, just unripe
• 1 cup sweet onion - thinly sliced - I used Texas 1015 but vidalia, walla-walla, or those Hawaiian ones will work too
• 2 serrano peppers
• 1 tablespoon olive oil
• 6 fresh mint leaves
• 1/2 cup roughly chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon salt
• juice from one lime

1. Slice then measure your onion. Chop then measure your cilantro. Halve the serrano peppers, remove seeds and pith, and slice thinly. I do not use gloves but it's not a bad idea. Chop the mint - I did a chiffonade (roll the leaves into a little burrito then thinly slice - pretty mint ribbons)
2. Peel the mangos - seriously the kind of peeler with the little serrated teeth will make this much easier. Cut off the cheeks, cut them in 3 the long way then thinly slice. You can also get "mini cheeks" from the sides and slice those.
3. Toss all of the ingredients together, then cover and put the salad in the fridge for an hour (I am eating some next day and it is still crispy delicious - you want all of the flavors to have some time to marry)
4. That's all - eat up! Very good with grilled lamb chops, just FYI

mangos they, sweet onion, serrano peppers, olive oil, mint, cilantro, cumin, salt, lime

Taken from food52.com/recipes/17292-green-mango-salad (may not work)