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McIntosh Mango Salsa
|
1
large or two small fresh mangos, peeled and diced into small (1/3 inch)
cubes. Canned or bottle mango from the market can also be diced and used
if you don't have access to fresh mangoes. Diced cantaloupe is also a
good substitute. |
1
can black beans (rinsed and drained well) |
|
2
medium tomatoes, peeled, seeded and diced |
1/2
small red onion Bermuda or Vidalia onion chopped |
|
1 to 2 tablespoons of fresh cilantro or
parsley, to taste |
1 tablespoon fresh chopped basil |
| 1 to 2 tablespoons of Habby Habanero's Tropical Heat sauce, to taste |
1/2 tsp. whole cumin or 1/4 tsp ground
cumin |
Salt to taste. Mix all ingredients in bowl. Cover, refrigerate, and let the flavors blend for at least 4 hours, or over-night.
Serve chilled on grilled salmon, mahi mahi, tuna or chicken.
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