1 ripe mango
1/2 medium red onion
2 roma tomatoes
1 jalapeno (remember, the smaller they are, they hotter they are)
Dice the mango, onion, and tomatoes into similar size pieces. This doesn't have to be perfect, and the chunkier, the better! Chop the top of the jalapeno open, and slice it down the middle. The more of the white part (also known as the ribs of the pepper) and seeds you take out, the less heat will be in the salsa. Cut the lemon in half and add the juice to the mango mixture. Stir everything to combine. Add salt to taste.
Now, I know I don't need to remind you, but I will anyway. Just in case your brain was accidentally left under the bed. DO NOT RUB YOUR EYES (or pick your nose, or scratch your rump for that matter) AFTER HANDLING JALAPENOS! You will sorely regret doing this. If you do this, however, grab the nearest towel and douse it in milk. Then, rub this milky towel on your eyes. Trust me. It works.
Now I cooked up some tilapia I had marinated, and topped it with this mango salsa. I served this over noodles and with a side of edimame.
Now, this one did not turn out to be plated well. The tilapia kept falling apart. And, as it turned out, the whole plate tumbled over onto the floor and could not be saved. I had to start all over.