Mango Salsa

This is a cooked Salsa and we use it at the restaurant as a table salsa and in our Coconut-Mango Shrimp. We started serving this as a special and finally had to add it to the menu. It has been our most popular dish ever since. It's a sauce that seems really exotic but it's another no brainer... really easy to make. And since most of your friends are used to bottled salsas and think that even simple Salsa Mexicana is a gourmet item you will get lots and lots of accolades and requests for this recipe. Especially good with poultry and fish. Just about the only way you can screw this one up is by making it too sweeeeet. So be real careful if you decide to use sugar.
PARTS LIST
A couple of large ripe mangos (peeled and pitted and chopped) This is a cooked Salsa, so if there are no fresh mangos around go ahead and used canned - even Wolfgang Puck won't be able to tell the difference.
1 medium onion (finely chopped)
some butter
a couple of jalapeno chiles (finely chopped)
a couple of cloves of garlic (finely chopped)
a little lime/lemon juice
maybe some sugar - but please be careful we're not makin' a dessert here.
a green onion or scallion (finely chopped) optional
HERE WE GO
Cook the chiles, onion and garlic in butter. You want them well cooked but not brown - so cook them at a low temperature for a long time... stirring occasionally. When they're done add the mango and cook some more. Taste the salsa - this is the taste you want but I would add some lemon/lime juice to make it a little too sour - then add some sugar to bring it back to what it tasted like before you added the lemon. This sounds silly but I think the lemon/sugar combo adds something to the mix. You want this to be a relatively thin Salsa (about like thick ketchup - catsup?) so you will probably have to add liquid - a little lime/lemon juice and maybe some water. If you use canned mangos I would not use the liquid from the can - it's too sweet and it gives a canned taste. If the liquid boils away add more. Taste it. If it's too sweet - add more lime/lemon. If it's too sour - add more sugar (but go easy). If it's too thick - add more liquid. Let it cool and you've just made some really good Salsa. If you're gonna use it as a table salsa you can sprinkle the chopped green onion over the top for garnish. This Salsa lasts at least a few days in the fridge.