• Storage: Store leftovers in the refrigerator for up to 3 days.
• Pick a mango that is soft to the touch. If the mango is too ripe it will not cut into chunks very well. Think of a ripe avocado that is the feel you are looking for.
• Use your favorite bell pepper, but I love the flavor and color that a red bell pepper adds. Keep in mind that a green bell pepper has a much stronger flavor than yellow, orange or red bell peppers. 
• Make sure and remove the seeds from the jalapeño unless you like things extra spicy. Leaving the seeds in the jalapeño will triple the heat. 
• When serving this salsa, I love to top it with some tajin for a little extra flavor.
• Like stated in directions if you are making in advance add cilantro when serving. Cilantro does not hold up well once tossed in the salsa. 
• It is ok if you add the cilantro and then store in the refrigerator it just won’t be as pretty when serving as the cilantro will wilt/brown. 

How To Cut A Mango:

1. Rinse and pat dry. Place mango on a sturdy cutting board. Using a serrated knife cut down the side of the mango. The mango seed is long and shaped like the mango you can usually feel the seed when cutting.
2. You will make 4 cuts on the mango. Two of the slices will have the most mango and the other two will have less mango because of the way the seed grows.
3. Once you have your 4 slices of mango use a pairing knife to remove the skin from the mango. 
4. Use the pairing knife around the seed to get any remaining meat left on the seed.