3 ripe mangoes, peeled and cut into fairly small dice
1/2 pineapple, cleaned, cored and diced to the same size as the mangoes
1 small purple onion or shallot, cut into a very fine dice
2 cloves garlic, minced
1/2 medium red bell pepper, cleaned, cored and cut into a very fine dice
1 red jalapeno chile pepper, minced (or whatever chile you like,
depending on how hot you want it.)
zest (minced or in strips) and juice of one small lime
salt to taste
fresh cilantro leaves to taste, roughly chopped
Take 1/4 of the mango pieces and puree them in a food processor or blender.
Add the remaining ingredients up to the chile pepper and the lime zest, and
mix together until well combined. Add lime juice and salt to taste. I like
the final flavor to be a balance of sweet, salty, hot and sour.
If you like, add fresh cilantro leaves, chopped roughly to finish the dish.
Chill for at least several hours before use, or preferably for a day. Can
be made about three days ahead of time and kept refrigerated. Use as a dip,
or use over fish.
From: Tigers & Strawberries: Cook Local, Eat Global
Barbara at Tigers & Strawberries