A fresh mango is a terrible thing to waste — even if it’s overripe, underripe, pecked by a bird or squished on one side because it fell off the tree.

We are in the midst of mango season, and the mango-endowed are sharing their bounty. If you, like me, are treeless, this is the rule: Never turn down a mango. What are you, crazy? Have you seen how much they cost in a store?

This does mean you could end up with a collection of varying types, quality and degrees of ripeness. You may have more than you can eat. And it’s too hot to bake mango bread.

My solution: mango salsa.

You can make it with one mango or 10; with green, yellow, very orange fruit or with a mixture of colors; with mushy or firm fruit, or a mixture of textures. It a no-rules kinda dish, and unless you have a hopeless palate you’ll create a bowlful of bright, fresh yum.

I find that my salsa turns out best when I have a wild mango mix — firm fruit makes it pretty and lets people know exactly what you’re serving; mushy fruit moistens the mix, making it scoopable.

Serve it with chips, as a condiment with grilled meats or fish, or just spoon some on top of rice.

My mango salsa is more of a concept than a recipe, so what I’m offering are a few guidelines for creating your own perfect mix.

MANGO SALSA NO-RECIPE RECIPE

By Betty Shimabukuro

First, fetch a knife. Skin the fruit, remove the seed and dice the flesh into quarter-inch cubes or smaller. Put all the fruit and as much juice as you can catch into a bowl. The tedious part is now over, from here you vamp.

Ideally, mango salsa is sweet, sour, salty, savory and spicy. But how you get there is largely dependent on the exact flavor of your mangoes.

>> Sweet: The mango itself should have this covered, but if yours is on the tart side, a bit of sugar or honey may be called for. I sometimes use sushi vinegar, a mix of sugar and rice vinegar sold as “sushi seasoning” in the Asian section of most supermarkets. It adds both sweet and sour, bringing us to …

>> Sour: Acidity gives salsa an edge. It can come from lemon or lime juice, or any type of vinegar, from rice to balsamic to ume.

>> Salty: A sprinkle of salt (I like coarse sea salt) heightens all the flavors, but also draws moisture from the fruit, giving the salsa some sauciness. Go easy, a bit at a time.

>> Savory: To 4 cups of mango, add at least 1 cup of diced onion (white, red or green) plus a couple tablespoons of a chopped fresh herb, such as basil, oregano or mint. You could also throw in diced bell peppers.

>> Spicy: Chili pepper, fresh or dried, or your favorite hot sauce (skip this part if you are heat-averse).

Mix gently, taste, add more of whatever ingredient you need until it’s just right. Let flavors merge a few hours. Salsa will keep 4 to 5 days refrigerated.

Write By Request, Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.