MANGO SALAD (for four)

2 teaspoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons extra virgin olive oil

one (1 pound) firm-ripe mango, peeled and cut into ½ inch cubes

1 large tomato, cut into ½ inch cubes

1 small red onion, halved lengthwise and thinly sliced crosswise

1/3 cup fresh cilantro leaves

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1.   Whisk together vinegar, lemon juice, sugar, salt and pepper until sugar is dissolved, then add oil, whisking until emulsified.  Add remaining ingredients and toss until coated.

from Gourmet Magazine, January, 2002