Recipe - Mango Tango Salsa A La Rooby

2 cup Mango, cut in 1/2" cubes
2 cup Pineapple, coarsely chopped
2 Red jalapenos, * see note
One fourth cup Red onion, cut or sliced up paperthin
Juice of one lime
One fourth cup Fresh cilantro, minced

*stemmed, seeded and minced together with half the seeds. Combine
ingredients gently and refrigerate. May be served immediately, or made a
day ahead.

NOTES : I adapted this from the recipe in Jump Up and Kiss Me! Spicy
Vegetarian Cooking by Jennifer Trainor Thompson. This salsa is very
colorful, hot, and has a wonderful exotic flavor. I even used it as 'salad
dressing' for an avocado and romaine salad one night...it was great! MC
formatted 1/31/97 by MsRooby@msn.com
Recipe by: Brenda Beach (Rooby)

Posted to MCRecipe Digest V1 #462 by "Rooby " MsRooby@msn.com on Feb 1,
97.