This would be a great opener to a summer meal of grilled chicken or fish. Or you could even serve this as a light dessert, perhaps with a cheese plate to go with it.
1 mango, finely diced
1 unpeeled peach, finely diced
2 cups mango nectar
1 cup Chardonnay wine
Juice of 1 lime
1 tsp. rice vinegar
10 fresh mint leaves, stacked, rolled, and cut into fine shreds
In a large bowl, combine mango, peach, mango nectar, Chardonnay, lime juice, vinegar, and most of the mint leaves. Stir well. Add salt to taste. Cover and refrigerate for at least 2 hours, up to 5 hours. Garnish with remaining mint leaves.