RADISH AND MANGO SALSA

RADISH AND MANGO SALSA

1 (6-ounce) bag radishes, chopped (about 1 1/2 cups)
1 large ripe mango, peeled, pitted and coarsely chopped (about 1 cup)
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon seeded and chopped jalapeño pepper
1 tablespoon olive oil
1/2 teaspoon salt

In a medium bowl, combine radishes, mango, cilantro, lime juice, jalapeño pepper, oil and salt until well blended. Cover and let stand for 20 minutes. Serve with tortilla chips or grilled meat, poultry or fish, if desired. Cover and refrigerate unused portion.

Yield: 2 1/2 cups