Mango Salsa with Hawaiian Black Lava Salt

• 2 ripe mangos
• 1 red chile pepper such as medusa head, red serrano, or red jalapeno pepper, minced
• 3 tablespoons minced red onion
• Juice of 2 limes
• 3 tablespoons minced fresh cilantro leaves
• 1 three-finger pinch coarse Hawaiian black lava salt or alaea Hawaiian salt, plus more for sprinkling

1. Using a sharp knife, cut the flesh of the mangos from the pits, leaving two halves with the skin still on.
2. Make parallel cuts 1/4 inch apart into the cut surface of each mango half, slicing through the flesh but not through the skin.
3. Make another set of cuts the same way, this time running perpendicular to the first cuts to make squares.
4. Slice the mango cubes from the skin by inverting each mango half and running your knife carefully between the flesh and the skin.
5. Combine the mango cubes with the chile, onion, lime juice, cilantro, and salt in a bowl and refrigerate for about 1 hour before using.
6. Mix gently, sprinkle with the salt, and serve with an additional small bowl of salt on the side.

mangos, red chile pepper, red onion, fresh cilantro, threefinger

Taken from www.epicurious.com/recipes/food/views/mango-salsa-with-hawaiian-black-lava-salt-382470 (may not work)