Basically, chunk up everything, mix, and give it enough time for the avocado to break down some to form a creamy sauce. Use one or two Chipotle peppers, chopped up. If you like more heat, add more peppers. The peppers are the unexpected element to this salsa. You get sweet, and hot. Vidalia onions are probably best.
NOTE [05/11/22]: I fixed this again recently and put some left overs in the refrigerator. It took me a couple of days to finish it, and I had put the remainder in a small Tupperware container which had cooled in the refrigerator for a couple of days. By the time I ate the last of it, the avocado had plenty of time to break down and form a delicious, mild sauce. The food was really cold, and by the time I had finished it, I said to myself, “That was almost like ice cream.” Not the texture of the salsa, but how good ice cream is… a really good desert, and that is what this salsa can become!
I used some other brand of Mangos in a jar, the last time, and I had a couple of raw Champaign Mangos, which I sliced up and added to the salsa.
Bill Gibson, II 