Makes about 2 cups
- 10 to 12 strips fresh peeled mango, finely chopped
- 1 cup finely chopped fresh tomato (see note)
- ¼ cup finely chopped red onion
- 1 clove garlic, minced
- 2 tablespoons fresh chopped cilantro leaves
- Juice of 2 limes
- ¼ teaspoon crushed red pepper
- Salt to taste
- Tortilla chips, for serving
Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips or cover tightly and refrigerate for up to a week.
