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Cinco de Mango Salsa

YIELD: 12 Servings

6 large ripe mangos, diced
2 medium jalapeno peppers, diced
1⅓ cups red bell pepper, diced
⅔ cup red onion, diced
¼ cup fresh lime juice
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. kosher salt

Stir all ingredients together; allow flavors to marry for about an hour. Serve with chips or as a side with grilled fish and seafood.
Recipe and photo courtesy of the National Mango Board.

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