Mango salad with chili peppers and lime

Serves 6

2	large, medium-ripe mangoes
1/2	red onion, thinly sliced
1	mild chili pepper, seeded and thinly sliced
	Juice of 2 limes (enough to make 1/4 cup)
	Salt, to taste
1/4	cup chopped fresh cilantro leaves and stems
	Extra sprigs fresh cilantro (for garnish)

1. Use a vegetable peeler or paring knife to peel the mangoes. Lay the fruit on its broad side and slice lengthwise, working around the pit. Cut the slices into thin spears. Carve away the flesh that remains on the pit to eat as a snack.

2. On a small platter, arrange the mango spears and onion. Scatter the chili pepper on top. Sprinkle with lime juice, salt, and chopped cilantro. Cover and refrigerate for 1 hour.

3. Garnish with extra sprigs of cilantro and serve with crusty bread. Jonathan Levitt