[CH] Mango-Mint Salsa

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This was good on grilled tuna last night. I've reconstructed it as best I
could, since it was pretty much dictated by the odds and ends I had to use
up in preparation for visiting the farmer's market this morning. I liked
the way the mint and habanero worked together. Vary the propotions to
taste, of course, and Ms. Green may certainly substitute for the green bell
pepper.

Mango-Mint Salsa
1 ripe mango, diced
1 shallot, minced
1/2 green pepper, diced (I'd have preferred red, actually)
1 habanero, seeded and minced
1-2 tablespoons fresh mint, roughly chopped
1-2 tablespoons cilantro, roughly chopped
juice of one lime
1-2 tablespoons orange juice
salt and pepper to taste

Mix everything in a bowl, serve at room temperature.

Margo in Mishawaka

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