Mango Pineapple Salsa

Recipe from: Bon Appetit, August 1999
Servings: about 7 cups
 
<i>Terrific with fish.</i>

3 large mangos, peeled, chopped
1 pound tomatillos, husked, rinsed, chopped
1 cup chopped fresh cilantro
2 tablespoons minced jalapeno chiles
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 cups chopped peeled pineapple

Combine the first 6 ingredients in large bowl &#8212; <i>Can be made 1 day ahead. Cover; chill.</i>

Add pineapple to salsa. Season to taste with salt and pepper. Let stand at least 1 hour to allow flavors to blend.