Dips & Appetizers

Mango Salsa

1 pineapple chopped (can also use 16oz can)

1 red onion

1/2 bunch of cilantro

2 tablespoons minced mint

1 tablespoon rice wine vinegar\1 fresh jalapeno pepper minced

Salt and pepper

1 mango chopped up

Cover and refrigerate for 2 hours.  This is great served with grilled chicken and rice.

Karen Deyo (Portia’s Friend)

Cedar Park, Texas

I am allergic to mangos, and for some reason (because I love it so much), I just keep making this.  I have to eat it just a little at a time.  Oh how I envy you people who can eat mangos!

– Portia

I am not really a person who likes to eat fruit with meat, but I love this stuff!

– Jamie

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