Recipe - Mango-Chile Salsa

2 Ripe mangoes, peeled,
seeded, and chopped (about
l cup)
One fourth cup Freshly squeezed lime juice
One fourth cup Chopped fresh cilantro
2 tablespoon Chopped jalapeno pepper
1 small Red bell papper
1 Red onion, cut into long,
thin slices
1 Clove garlic, minced
One fourth cup 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