Recipe - Mango Salsa Over Vermicelli

8 ounce Vermicelli or other fine
Strand pasta
1 Three fourths cup Diced mangoes
Three fourths cup Diced sweet red peppers
One half cup Diced red onions
One half cup Diced sweet green peppers
3 tablespoon Olive oil
3 tablespoon Lemon juice
2 teaspoon Crushed garlic
One half cup Chopped corander or parsley

1. Cook pasta in boiling water according to package instruction or until
firm to the bite. Rinse with cold water. Drain and set aside. 2. In bowl
of food processor, combine mangoes, and all other ingrediants.
Process on and off just until finely minced . Pour over pasta; serve at
room temperature. TIP: Use a ripe sweet mango for a more intense flavor. If
unripe, mangoes are unpleasantly sour. I have used papaya instead of
mangoes. Make ahead Prepare salsa early in the day and refrigerate.
(This will also allow it to develope more flavor.) Pour over pasta just
before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini