HOT AND SWEET MANGO SALSA Great with grilled chicken, tuna, salmon, swordfish or shrimp. 1 large orange 1 large ripe mango, peeled, pitted, cut into 1/4-inch pieces 1/4 cup flaked sweetened coconut 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro 2 tablespoons minced, seeded, jalapeño chili 2 tablespoons fresh lime juice Pinch of cayenne pepper (optional)

Cut peel and white pith from orange. Cut orange into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover; refrigerate.)

Per 1/3 cup serving: calories, 68; total fat, 2g; saturated fat, 1g; cholesterol, 0

Makes about 2 cups.

I make a double batch, a little extra Jalapeno for more kick.

Serve this salsa with shrimp cocktail at a dinner party. It might go better over warm seafood though.

Take out the coconut, add a dash of allspice, cinnamon, and nutmeg. Killer topping for chicken.