Source: Steven Raichlen’s Big Flavor Cookbook by Steven Raichlen (Black Dog and Leventhal Publishing, 2003)
Step 1: Peel the mangoes and cut the flesh off the pits. Cut the flesh into 1/4-inch dice; you should have about 1-1/2 cups.
Step 2: Put the mango, cucumber, scallion, bell pepper, chile pepper, mint, vinegar, and sugar in a nonreactive mixing bowl; season with salt and pepper. Stir to combine. Correct the seasoning with vinegar and sugar; the salsa should be highly seasoned. You can prepare the ingredients ahead of time, but don’t mix them more than 20 minutes before serving.