Categories: breakfast, pancake, salsa, spring, summer

Ingredients

• 2 medium-size ripe mangos, peeled and pitted
• 2 cups strawberries, hulls removed (an adult's job)
• 2 tablespoons fresh mint leaves
• 1 tablespoon sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon salt (optional)

Directions

1. Use a knife or hand-powered chopper to chop the mangoes and strawberries into a 1/4-inch dice, then transfer the fruit to a medium-size bowl. Finely chop the mint and add it to the bowl as well.

2. Stir in the sugar, lemon juice, and salt, if using, until well blended. Cover and refrigerate the salsa for 1 hour to allow the flavors to mingle. Makes 2 cups.

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