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Mango Salsa

About three cups

2 mangoes, peeled and chopped

2 tart apples (granny smith or jazz) washed, unpeeled, cored, and finely diced

1 medium to large red onion, finely chopped (about 1 cup)

Juice of 2 limes

Pinch red pepper flakes or more to taste

Sea salt and freshly ground black pepper to taste

About 1/3 to 1/2 cup extra virgin olive oil

1 bunch fresh cilantro, leaves only chopped

To prepare:

About one to two hours before serving, in a non-reactive mixing bowl, toss mango, apple, onion, limejuice, pepper flakes, salt, and pepper together until well mixed.   Drizzle just enough oil to lightly coat the mixture. Taste and adjust the seasonings. Can be refrigerated until serving time. Add cilantro just before serving.