Usually, my mango salsa is made with apple cider vinegar and japonica peppers, but I found a selection of beautiful peppers and wanted to experiment. Just combine the following, stir it up and let it chill for a while before eating. And, if you really like HOT salsa, add another habañero.
Peppers: two habañero, one serrano and one Fresno, all quartered lengthwise, seeded and sliced very thinly.
One large mango, or two smaller ones, chopped in a large dice.
Juice of one or two limes, enough to make the mix juicy but not so much that the salsa swims in it.