We use this tropical salsa in our Polenta with Black Beans and Mango Salsa, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.
Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
Cover and refrigerate at least 1 hour or up to 1 week before serving.