I used vidalia onion instead of red, as that's what I had on hand, and reduced the cilantro by about half due to personal preferences. I probably used a bit more mango, too, as I used two large ones. I resisted adding some chopped jalapenos, and although they would have gone nicely in this dish, I think what makes this one special is the nice balance between fresh ginger, the mint and the sweet mango. It's a pretty mild and sweet salsa - we served with plain old pork chops and it really brightened up my dinner plate, and this would also go well with fish, chicken or shrimp, too.
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