Wash and cut all the ingredients. Pat dry with a paper towel.
Season with fish sauce, salt & ground black pepper. If allergic to fish sauce use 1/4 teaspoon salt instead.
Refrigerate before serving. Serve with fish or meat.
1. Use ripe sweet mango.
2. Refrigerate before serving.
3. If there is a leftover consume it the next day after that toss it.
4. Pair this mango salsa recipe with chicken, shrimp or meat. Try it with deep fried pork chop or tinapa smoked fish.