Mango Salsa
Air Date: 7/31/2008
About 2-1/2 cups

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1 ripe mango, pitted, peeled, and finely chopped (see Mango-Cutting Tips)
1/2 medium-sized green bell pepper, finely chopped
2 tablespoons orange juice
1/2 medium-sized red onion, finely chopped
2 teaspoons lime juice
1/8 teaspoon salt
1/4 teaspoon black pepper
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Combine all ingredients in a large bowl; mix well.

Cover and chill at least 2 hours before serving; cover and store any leftovers in the refrigerator.

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Mango-Cutting Tips: Don't cut the mango in half; cut it close to the center seed, creating two half-spheres. Carefully insert a knife just under the skin then, using the knife, carefully peel off the skin. Cut each mango half into slices or cubes. Trim the remaining fruit from the pit.