MANGO SALSA IS PLAIN ADDICTIVE. Typically, my younger daughter comes home from Whole Foods with a large container. I mind, but I don't mind. I mind because it's expensive. But, it's so delicious that I usually eat it up before she can. Now, we can both be happy. Essentially, for the price of a box of mangoes, you can make your own salsa that will rival any store-bought option. I love it for the Christmas holidays as well because of the colors - I combine green and red Thai chiles to make it more festive, which plays well against the yellow of the mango, the red of the onion, and the green of the cilantro.
Where can you find ripe mangoes in the winter? Believe it or not, many mainstream grocers and of course Indian grocery stores. In Chicago, our little India - Devon Ave. - has lots of options. My favorite is Fresh Farms International Market on 2626 W. Devon Ave., where I've been going for years for my produce. When you purchase them, be sure they are a touch ripe. If they are not, just leave them out on the counter to ripen over the next day or so. We want that sweetness from a ripe mango, which plays well against the tangy backdrop of the vinegar. Once my mangoes are ripe, I always put them in the fridge so they are nice and cold when we are ready to devour them.
Fresh Mango Salsa
4 medium ripe mangoes, peeled and diced small (about 4 cups)
1/3 cup minced red onion
6 Thai chiles (3 red and 3 green), stems removed and thinly sliced
2 tablespoons minced fresh cilantro
2 tablespoons apple cider vinegar (any other vinegar will also work)
1 teaspoon light brown sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1. Place the mango in a large, roomy bowl. Add the onion, chiles, and cilantro.
2. In a small bowl, add the vinegar, sugar, salt, and pepper. Whisk until blended.
3. Pour the vinegar mixture over the mango mixture and gently stir until all the ingredients pull together. Place in the fridge to chill for about 1 hour and then serve with chips. This will last about a week in the fridge.
This is likely one of the easiest recipes I've ever shared. The most complicated part of the process may be just sourcing the mangoes. 
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