I don't have any photos to do this salsa justice. I made it several weeks ago and took quick photos, then lost my best one (and forgot to take more photos the next two times I made it). But I can tell you it is SO. Incredibly. Good.
It tastes great with chips, but it tastes amazing with cheese quesadillas (we at them too fast to get photos). Add some spinach in those simple quesadillas and you have a quick meal that will make your mouth sing. Next time, I'm adding some shrimp to the cheese and spinach.
I slightly adapted this recipe from a card that came with my Harry & David fruit-of-the-month club one year with our honey mangoes. I've made this with honey mangoes, and with regular mangoes from the store. It's ridiculously easy.
Projected prep time: 15 minutes; Chill in refrigerator overnight
2 ripe mangoes, peeled and cubed
1 vine-ripe tomato, diced
5 or 6 yellow pear tomatoes, diced (if you have them - one thing I love about my summer garden!)
1 medium to large red onion, diced
1/2 green bell pepper, seeds removed and diced
1/2 red bell pepper, seeds removed and diced
1 jalapeño, seeds removed and diced (add more if your family likes spicy - mine doesn't)
Several generous shakes of dried cilantro (I'm one of those people who doesn't like it fresh)
Juice from 1/2 lime
Juice from 1/2 lemon
Kosher salt to taste
Combine all ingredients, drizzle with lime and lemon juice. Combine, then salt to taste. Refrigerate overnight or several hours at the very minimum.