A sweet, spicy tropical salsa you can quickly mix up when fresh mangos are not in season and available at the store. Serve with tortilla chips or on top of pork, fish, or chicken. Makes 2 cups.
- Dice the dried mangos into 1/4-inch pieces using kitchen shears.
- Marinate the dried mango in small bowl with the lime juice for 15 minutes.
- Add other ingredients and mix; refrigerate 2 hours.
- Spoon out over pork tenderloin, and serve. The "heat" can be turned up by adding more jalapeno peppers.