Max Holtzman's Grilled Mango Salsa Recipe

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2 large Florida mangoes, starting to ripen, but still a bit firm

1 large firm red onion, sliced into 1/4- to 1/2-inch-thick slices

2 tablespoons olive oil

Sea salt

Freshly ground pepper

5 plum tomatoes, seeded and chopped into 1/2-inch pieces

1 small bunch cilantro, leaves finely chopped

1 bunch chives, finely chopped

1/2 red pepper, seeded and finely chopped

1 lime, juiced

1/2 Florida orange, juiced

1 red pepper

1/4 cup rice wine vinegar