Radish & Mango Salsa

1 lrg ripe mango
2 x to 3 ripe apricots
1 bn (about 12) large red or white radishes, diced
Juice of 1 lemon
1 small red chilies, seeds removed and finely chopped
3 tablespoons virgin olive oil
Salt
2 x to 3 tablespoons chopped fresh mint

Peel & chop Mango into 1/2 inch pieces.
Put chopped mango and any juices into large bowl.
Halve apricots, remove stone and chop into 1/4 inch pieces.
Add to mango with radishes, lemon juice, chilies, olive oil, salt and mint.
Stir well to blend.
Cover and refrigerate about two hours.

Serve with Cheese, cold meat or fish..