Green Mango Salad

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   ["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)", "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.", "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)", "That's all - eat up! Very good with grilled lamb chops, just FYI"]

* Per serving · 4 servings · Values may vary.

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