You'll also love this salsa served with beef, fish, shrimp, or tortilla chips.
This recipe goes with Macadamia-Mango Chicken
2 ripe mangoes (about 1 pound), peeled and diced*
1 medium-size red bell pepper, diced
1 jalapeño pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 small red onion, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1/4 teaspoon salt
Stir together all ingredients; cover and chill at least 2 hours.
*1 (26-ounce) jar refrigerated mango slices may be substituted
Southern Living, JULY 2002