No cooking required for this colorful 3-ingredient appetizer. Serve with tortilla chips for an appealing contrast between salty and sweet. If you have any left over, you can use it as a topping for fish or chicken.
Makes about 3 cups
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1 (10-oz.) jar pepper marmalade
2 cups diced mango (fresh or refrigerated)
1/4 cup chopped fresh cilantro
Prep: 5 Minutes
Stir together 1 (10-oz.) jar pepper marmalade, 2 cups diced mango (fresh or refrigerated), and 1/4 cup chopped fresh cilantro. Serve immediately, or cover and chill up to 3 days.