2 lg. mangoes, moderately ripe
1/2 c. finely chopped scallions
1/2 c. minced fresh coriander
1/4 c. fresh lime juice
Freshly ground black pepper to taste
Tabasco or other hot pepper sauce to taste

1. Cut the mangoes in thick sections horizontally, cutting as close to the pits as possible. Trim off the skin, then dice the flesh, removing as much of the flesh as possible clinging to the pits. Do this over a dish to capture any juice.

2. Place the diced mangoes and juice in a bowl and fold in the remaining ingredients. Refrigerate until ready to serve. Total time: 10 minutes. Yield: 6 to 8 servings. Excellent with grilled swordfish.