Island Onion Mango Salad

This is bizarre to me, but everyone loved it

This dish was inspired by a successful food experience at the Blue Water Shrimp and Fish Market where a mango salsa featured prominently on their plates and worked well with virtually everything that they served (I'll talk about that restaurant later in a review). So I thought to myself, self, if it works well with everything there, why wouldn't it work well with everything here?

I contemplate profound issues.

Also, I am not allowed to use tomatoes when making food that will be eaten by Alex (same Top Ramen Alex from earlier), so the salsa dish needed to evolve somewhat.

Island Onion Mango Salad

Slice a red onion into thin rings and quarter (alternatively, quarter the onion and slice into thin arcs), also thinly slice two serrano peppers into thin rings. Sauté on medium heat for 10 minutes in extra light olive oil, not extra virgin (huge difference). Meanwhile, dice three fairly large mangoes. After the onions are fairly tender, reduce heat to low and stir in mango chunks. Simmer this for a minute and then remove from heat to cool to room temperature. Squeeze fresh lime juice on it and enjoy.