Mango Avocado Salsa
2 Ripe Mangoes (or papayas)
2 Ripe Avocados
2 Ripe Tomatoes
2 Limes
7 Cloves of Garlic
1 Tsp of salt
2 Tbsp of Olive Oil
Mince (or press the garlic). Juice the limes. Dice everything else. Toss it all together. The lime juice will keep the avocado from turning brown if you cover it, so you can store it covered in the fridge at least a day. Maybe more; it's never lasted long enough for me to find out.
Goes great with grilled light-fleshed fish (we're particularly fond of Ono grilled over mesquite with this). Or probably great with anything else, and I know I started out making half this much, but whatever's left over I think gets eaten with a spoon.
If you're partial to cilantro, onions or jalepeños, any (or all) of these would be great in it. Every so often, someone opines there's a little too much garlic, but I ignore that advice under my general policy that there's "no such thing as too much garlic."
UPDATE: I tried to make this and noticed I'd forgotten the olive oil from the recipe, which is important. Fixed!