makes about 1 cup

• 1 organic Ataulfo mango (the yellow, kidney-shaped variety)
• ¼ cup red onion, minced
• 2 tsp. fresh ginger, minced or finely grated
• ¼ cup Chinese (or regular) chives, chopped
• 1 T cilantro, chopped
• 1 T parsley, chopped
• 2 T shredded coconut
• 2 T fresh lemon juice
• 2 tsp. olive oil (optional)

Dice mango flesh into half-inch cubes and place in a medium bowl. Combine remaining ingredients. Garnish with a dusting of additional shredded coconut. Keeps in fridge for up to 3 days.

How to Properly Dice a Mango:

Notice that the mango has an elliptical shape. This shape follows the contour of the somewhat flat, tongue-shaped seed at the center of the mango. Firmly hold the mango, stem pointing up on a cutting board. Using a sharp knife and starting just to one side of the stem, make a vertical slice through the mango following the flat-sided contour of the seed as closely as possible. Each time you feel the knife hitting the seed, move knife slightly away from center while continuing to glide along seed shape. Repeat process starting on the other side of stem. Using a small paring knife and holding one of the mango halves cut-side up in the palm of one hand, make parallel slices across the mango flesh about ½ or ¾ inches apart (depending on desired cube size), being extra careful not to cut through the mango skin. Make a second set of slices perpendicular to the first set of slices. Push the skin side of the mango up in the center to turn the fruit “inside out” to expose the sliced flesh. Run the knife just above the skin to form mango cubes. Peel the remaining center piece and slice the remaining flesh in long strips away from the inner seed. Dice to desired cube size.