This made an incredible quesadilla topping, and would probably also be delicious spooned over chicken or fish. This was a kind of "clean out the refrigerator" salsa, so you can add or subtract ingredients as you see fit. It goes really well with black beans, but if you aren't eating black beans you can probably put some directly into the salsa.
If you don't want it too spicy, you can take the seeds out of the jalapeno (how I like it), or if you really don't want it spicy you can leave the jalapeno out altogether.
Kudos to Elizabeth for adding the tomato and jalapeno (and for doing all the grunt work!)
Ingredients
2 ripe mangoes (preferably the yellow variety), peeled and cut into 1 cm. cubes
1/2 red onion, finely chopped
1 ripe peach (with skin), cut into 1 cm. cubes
1 small tomato (roma or on the vine), cut into 1 cm. cubes
1 jalapeno, seeded and finely chopped
2 avocados, peeled and cut into 1 cm. cubes
Lime juice and salt to tastepp=
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