Tomato-Mango Salsa

Serves 4 (about 3 to 4 cups) 

 6 plum tomatoes, diced
 1 medium mango, peeled and diced
 1/2 small red onion, diced
 1 serrano chile, seeded and diced
 1 clove garlic, minced
 1/4 cup fresh cilantro leaves, coarsely chopped
 Juice from 1/2 medium lime
 1/4 teaspoon kosher salt 

Stir together all the ingredients in a medium bowl. Refrigerate for 1 hour to allow flavors to combine before serving. 

Make ahead: The salsa can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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