Mango and Tomato Salsa

Recipe Directions

10 to 12 strips fresh peeled mango, finely chopped*
1 cup finely chopped fresh tomato*
1/4 cup finely chopped red onion
1 clove garlic, minced
2 tablespoons fresh chopped cilantro leaves
Juice of 2 limes
1/4 teaspoon crushed red pepper
Salt to taste, optional
Tortilla chips, for serving, optional

Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips* or cover tightly and refrigerate for up to a week.

* Cooking Notes

"Fresh-packed" mango -- already peeled, seeded and recipe-ready -- also can be used. It is sold refrigerated and is typically located in supermarket produce departments. In jars, the most widely available brands are DelMonte and SunFresh.

It is not necessary to peel or seed tomato.
The salsa is also delicious with seafood or grilled pork or chicken.