I was visiting friends recently who served chips with cooked tomato-mango salsa. The salsa was very good and of course it was store bought. I have a garden full of tomatoes and was hoping to make my own. That way at least I know what's in there and all natural without preservatives. I have searched relentlessly for a cooked mango-tomato salsa recipe online but have not been able to come up with anything. I needed to get rid of those tomatoes and last night figured I would experiment and make my own. I used a basic salsa recipe (chilli and all) and added chopped up mango at the end. The mango can hardly be tasted. I'm wondering if perhaps next time I use over-ripe mangos, or mangos grown here in the USA versus the tasteless Brazilian imports I bought (that's all that was available at the time) and perhaps mango juice to make it taste a little more like mango? The rest of the salsa tasted just fine except for the lack of the mango flavor. Anybody out there have any suggestions?