Title: Mango-Chile Salsa
Categories: None
Yield: 1 Servings

2 Ripe mangoes, peeled,
-seeded, and chopped (about
-l cup)
1/4 c Freshly squeezed lime juice
1/4 c Chopped fresh cilantro
2 tb Chopped jalapeno pepper
1 sm Red bell papper
1 Red onion, cut into long,
-thin slices
1 Clove garlic, minced
1/4 c Pineapple juice
Salt and pepper to taste

Combine all ingredients in a mixing bowl; stir to combine. Serve with
grilled fish or shrimp. To store, cover and refrigerate up to 2 days.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
ellenmirvine@juno.com (Ellen M Irvine) on Jul 09, 1997