The sweetness of the fruit and the tang of the tomatillos make a wonderfully refreshing salsa. Serve it over chicken, pork or fish.
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1/4 cup finely chopped red bell pepper
2 medium (2 cups) ripe mangoes, peeled, finely chopped
1 medium (1 cup) papaya, peeled, finely chopped
1/4 cup chopped fresh cilantro
1 (11-ounce) can mandarin orange segments, drained
2 medium tomatillos, skins removed, coarsely chopped
2 tablespoons firmly packed brown sugar
Combine bell pepper, mango and papaya in bowl; mix well. Set aside.
Combine all remaining ingredients in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth and well mixed. Stir in fruit mixture.Cover; refrigerate at least 1 hour.
- Because the sweetness of tomatillos varies or if you are using canned mangoes, which may be sweeter than fresh, you can adjust the amount of brown sugar that is added if desired.
- Leave husks on tomatillos until ready to use. To clean, remove husks. Wash tomatillos under warm water to remove sticky residue.