Mango Salsa

1 mango, peeled seeded and chopped
1 c. Roma tomatoes, chopped
¼ cup white onion, chopped
1 tsp. Serrano chile, diced
2 T.  cilantro, coarsely chopped
2 tsp. kosher salt
1 T. lime juice
1 T. olive oil

Gently mix all ingredients in a bowl. Cover and refrigerate. It can be served immediately or allow flavors to blend. 
Frank uses this with pork and seafood.  Use it the same day it is made. 
Yield: about 2 cups

 

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