1 ½ cup chopped peeled mangoes ½ cup finely chopped red sweet pepper ¼ cup thinly sliced green onions 1 fresh jalapeño chile pepper, seeded and finely chopped (see tip, page xx) 1 tablespoon olive oil 1 tablespoon cider vinegar ½ teaspoon salt ¼ teaspoon black pepper 1 lime
