This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.

Ingredients

　　1/2 red onion, peeled and cut into 1/4-inch dice

　　2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice

　　2 ripe tomatoes, cut into 1/2-inch dice

　　1 jalapeño pepper, seeds and ribs removed, minced

　　2 1/2 tablespoons fresh lemon juice

　　2 tablespoons fresh lime juice

　　1/2 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　1/2 cup loosely packed, fresh cilantro leaves, coarsely chopped

　　Combine the onion, mangoes, tomatoes, jalapeño, lemon and lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at least 2 to 3 hours. Stir in the cilantro just before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.