Houstonist Cooks: Miami Mango Salsa

Houstonist has a slightly healthier, and terribly tasty dip alternative for those of you who are more "health-conscious" and would eschew yesterday's Ball and Chain Dip (even though there's veggies in there) for a nice salsa fresca made with fruit! We will warn you, this is addictive - very addictive. Also, it needs to be assembled at least one day prior, so that the flavors marry properly and you get the full impact and all of the compliments your friends/family will be showering upon you. Mango's are prolific and inexpensive this time of year - so give this jewel a try. We just sampled this yesterday, over a cold beer with a Louisiana-born buddy and LSU grad (how do we put up with him??) who loves cooking as much as we do (he sure got this one right!).

Miami Mango Salsa

1/2 bunch cilantro, stemmed and chopped finely
2 large mango's, diced (or 2 1/2 cups frozed diced mango)
1 small can of pinapple chunks, diced
1/2 cup finely chopped red onion
1/2 medium green or red bell pepper, diced
1 small jalapeno, seeded and minced (go hotter if you dare, hit this with some serrano or habanero)
1/2 cup lime juice

Combine all prepared ingredients in a good sized glass bowl, mix well, cover and refrigerate over night. Uncover, stir and test for salt (remember the chips are salted, so, don't get all crazy - this is healthy!). Serve with tortilla chips. Add some guacamole on the side, and you're ready for the big game!

If you are feeling adventurous, this can be turned into a nice ceviche very easily. Combine 1/4 lb white fish (redfish, snapper) finely chopped and 1/4 lb very small fresh shrimp (peeled and deveined) or 1/2 lb total of either with 1/2 cup of lime juice, or enough to completely cover, marinate separately overnight, drain and add to the salsa - keep refrigerated until ready to serve.