Instructions: Using a large, sharp knife, slice down along large center pit of mango, removing flesh from both sides. Cut each half vertically in half again. Remove skin by sliding knife between skin and flesh, trimming any stray pieces of skin.

Chop into 1/2 inch pieces. Trim skin from side of pit. Cut away any flesh still clinging to pit, and chop. Put chopped mango and any juices into large bowl.

Halve apricots, remove pits and chop into 1/4 inch pieces. Add to mango with radishes, lime or lemon juice, chilies, olive oil, salt and cilantro or mint.

(If using fresh mint, do not prepare too far ahead, as mint will darken.) Stir well to blend. Cover and refrigerate about two hours.

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