2 bottles of Mangoes (about 4 mangoes if you are cutting and peeling your own. I prefer the bottles from the store because they are easier to work with and they are always sweet.)
2 small tomatoes (I like to use Roma’s for the color and lack of seeds. However, if you can find Mr. Stripey tomatoes they are the best ever.)
2 tsp minced garlic
1 small sweet onion. (Vidalia if available)
1 cup of fresh chopped cilantro
1/2 cup white vinegar
1/2 cup lime juice
For heat you have a choice. If you want instant heat I use about 2 tbs of Chinese chili sauce. If you want a little better flavor chop up about 4 Jalapeño peppers, and mix that in. The difference is that the peppers take time to mix and give a good even heat to the salsa. The chili sauce gives you the heat now. Mix it all in any order. Use a hand mixer to blend it until the mix is consistent but still chunky.