Mango Fruit Salsa

Is it obvious that the weather has turned warm here for good? Warm to me means MANGO (insert man in shiny pants slapping his bottom). MANGO. And I am all about the yellow mango, aka, champagne mango, aka Ataulfo mangos. You can find them in whole foods and even Publix, Teeter, or Kroger when they are in season like RIGHT NOW. They are smaller and more tart than a normal mango. I really love a lot of acid in my food. Always have and always will. I first had yellow mangos when I visited my husband's family for the first time in Mexico City. They probably just thought of me as "the crazy lady who doesn't speak Spanish by the fruit bowl". And now they probably think of me as "the crazy daughter in law who doesn't speak Spanish by the fruit bowl....but she has been making a lot of Mexican food." I'd like to say it is in preparation for our future children....to learn their heritage....ah but it's more like because there is a lot of great produce is Mexico and I dig that.

My grad school roomie, Brandi, originally found this recipe. Isn't it funny how people in our lives affect what we eat. I associate each one of my roomies with a distinct style of eating / cooking and each has left a definite mark on how and what I cook. Don't remember where this recipe comes from, but everyone I know requests it. Eat it with chips, or by the spoon, or by the bucket.

Ingredients
1 large or 2 small mangoes, cubed
3 kiwis, cubed
0.5 red onion, diced
kernels 1 ear of corn, blanched and cut off cob
0.25-0.5 cups cilantro chopped
Juice 1 lime
salt to taste

Instructions
Mix and shovel into mouth