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Ripe mangoes and tomatoes make this simple salsa shine.

Martha Stewart Living, May 2002

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Yield:
Makes 1 quart
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Ingredients

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Directions

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  • Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

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Cook's Notes

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. Salsa can be stored in an airtight container in the refrigerator for up to three days; allow it to come to room temperature before serving.

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