Mango Salsa

Ingredients:

1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Directions:
1. To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit.  Cut the flesh into 1/4-inch cubes.  Place the diced mango in a medium mixing bowl.
2. Add all of the remaining ingredients and stir to combine.  Let stand 15 minutes to allow the flavors to develop.
3. Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.

Notes --
Add more mango to dilute the other ingredients
For Peach Salsa, substitute 1 large peach for the mango
can add jicama for more crunch
consider mint if cilantro is not available
a few pulses in the food processor helps to blend the tastes, but it doesn't look as appetizing.

It would probably taste good with onion as well, but it is a nice break from the traditional salsas as is.

For health fair, can make with frozen mango; serve in tiny cups or with chips.  Try this ahead of time