2 cups DOLE Frozen Mango Chunks, partially thawed
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 tbsp chopped DOLE Green Onion
2 tsp chopped fresh cilantro or parsley
2 tsp chopped jalapeno chiles
1 tsp grated lime peel
Combine mango chunks, bell peppers, onion, cilantro, chiles and lime peel in small bowl. Serve salsa at room temperature or slightly chilled. Serve salsa over grilled chicken breasts or fish fillets.
Tip: Mango salsa can also be served as a dip with tortilla chips, spooned over quesadillas or tacos.