Mango and tomato salsa
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving. 1/2 red onion, peeled and cut into 1/4-inch dice 2 ripe mangoes, peeled, pitted,vand cut into 1/4-inch dice 2 ripe tomatoes, cut into 1/2-inch dice 1 jalapeño pepper, seeds and ribs removed, minced 2 1/2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup loosely packed, fresh cilantro leaves, coarsely chopped