Ingredients

2 fresh red fresno chiles
2 ripe mangoes
1/2 small white onion
small bunch cilantro
grated zest and "juice of 1 lime"

Method

1) To peel the chiles spear them on a long handled metal skewer and roast them over the flame of a gas burner until the skin blisters and darkens. Don't let the flesh burn. Alternatively, dry fry them in a griddle until the skins are scorched.
2) Place the roasted chiles in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes. (If you dont have time, dont worry it will still taste fine!)
3) Meanwhile, put one of the mangoes on a board and cut off a thick slice close to the flat side of the pit. Turn the mango around and repeat on the other side. Score the flesh on each thick slice with criss cross lines at 1/2 inch intervals, taking care not to cut through the skin. Repeat with the second mango.
4) Fold the mango halves inside out so that the mango flesh stands proud of the skin in neat dice. Carefully slice these off the skin and into a bowl. Cut of the flesh adhering to each pit, dice and add to the bowl.
5) Remove the roasted chiles from the bag and carefully peel off the skins. Cut off the stems, then slit the chiles and scrape out the seeds.
6) Chop the white onion and the cilantro and add them to the diced mango. Chop the chile flesh finely and add it to the mixture in the bowl, together with the lime zest and juice. Stir well to mix, cover and chill for at least 1 hour before serving. The salsa will keep 2-3 days in the refrigerator.
7) Serve to greedy children

Note: This is great with chicken, cheese, sour cream, and lettuce in a soft tortilla shell