Mango Salsa with Hawaiian Black Lava Salt

1. 1

   Using a sharp knife, cut the flesh of the mangos from the pits, leaving two halves with the skin still on.

2. 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. 3

   Make another set of cuts the same way, this time running perpendicular to the first cuts to make squares.

4. 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. 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. 6

   Mix gently, sprinkle with the salt, and serve with an additional small bowl of salt on the side.

* Per serving · 4 servings · Values may vary.