Mango and Pineapple Relish

1 cup mango, cut into small cubes
1 cup pineapple, cut into small cubes
1 tablespoon mint leaves, chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon apple cider vinegar
1 teaspoon extra-virgin olive oil
Salt and pepper to taste
Toss gently and serve with the Crab, Salmon and Scallop Cakes.
Makes 2 cups

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