The mango in this salsa adds a nice sweetness to the spiciness of the peppers.
2 mangos - peeled, seeded and diced
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
2 tablespoons olive oil
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced1/2 cup chopped fresh cilantro
In a medium bowl, combine the mango, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Optional - you can also add avocado, or omit the tomato (if you want a more fruity flavor).
I have also served this salsa in glass bowls with honey coated, grilled shrimp on top.