Chile-Lime Mango Salad

Stand mango, one at a time, stem end down, and hold. Look for two wide sides or “cheeks.” Starting at top, place knife about 1/4 inch from widest center line, and cut down through mango, cutting around flat seed in center of fruit. Repeat with opposite remaining wide side.

Cut flesh of wide sides by slicing them in cross-hatch pattern, making sure not to cut through skin.

To remove mango pieces, push skin inside-out so cut mango pieces fan out, and cut pieces from skin. Cut two remaining narrow sides from pit by cutting around pit. Peel and cut mango pieces. Repeat for remaining mango.

In medium bowl, add mangoes. In small bowl, mix lime peel, chile pepper and salt; sprinkle on top of mango mixture, and mix well. Serve.