Black Bean Mango Fresh Salsa

2 mangoes, peeled, seeded and diced
15 ounce can black beans, drained and rinsed
3 tablespoons cilantro, washed and chopped
1/4 teaspoon salt
2 serrano chile peppers or hot pepper of you choice, finely chopped
1/2 red onion chopped
4 roma tomatoes diced
juice of 1/2 lime
2 ounces white wine

This salsa is originally from a recipe I have called "Blackened Chicken with Mango Salsa".  But we usually  serve it with grilled chicken marinated in our Fajita Marinade and a side of rice or tortilla chips.  It would also be delicious as an accompaniment to fish.  If you would like to try it with  blackened chicken, here is what you do:  First, open your windows because these breasts are going to smoke!  Preheat oven to 375.  Drege one side of 4 boneless skinless chicken breasts in 3 TBL of Paul Prudhomme's Magic spice or other spice blend.  In a very hot cast iron skillet, add a little olive oil and cook the chicken spice side down until blackened on that side.  Remove  chicken from skillet and place in a baking dish.  Pour 2 ounces of white wine over the top and cook until done, about 10-15 minutes.  The blackening process creates a bit of smoke, so be advised.  We've done it outside on top of a camp stove in order to avoid setting off the smoke alarms.