Recipes inspired by our chefs

2 Mangoes, medium size, cut in ½-inch dice
2 Jalapeño peppers, stemmed, seeded and chopped
1/3 to ½ cup Cilantro leaves, finely chopped  
3 Tbsp Fresh squeezed lime juice
2 Tbsp Fresh squeezed orange juice
1 Red bell pepper, small, diced
1 Red onion, small, diced
Kosher salt and freshly ground black pepper to taste

Place all ingredients in mixing bowl; gently fold together until evenly mixed. Cover and refrigerate for up to 3 days.