Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into 1/4 inch pieces.
Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.
Chop the cilantro if using.
Cut the mango and the Roma tomato into 1/4 inch pieces.
Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.
A good mango should be firm but not rock hard, and definitely not mushy.
Roma or plum tomatoes are better for this since they have more "meat".
Cilantro is optional.
You can double the mango and eliminate the pineapple.
Do not use canned pineapple.
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