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(POSTED: May 29, 2005)
Mexican Mango Salsa
 Ingredients
1-1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper
Directions
1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.
2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.
Make-Ahead Tip: Spoon the salsa into a storage container. Cover and chill for up to 2 days.
Source: Better Homes & Gardens
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