1 Each(s) large ripe mango, chopped
1/4 Cup(s) onion, chopped fine
1 Each(s) can chopped green chiles, or 1-2 fresh chiles
2 Tablespoon(s) cilantro, chopped fine
1/2 Teaspoon(s) salt
3 Tablespoon(s) fresh lime juice
2 Each(s) large flour tortillas (burrito wrappers)
2 Cup(s) grated cheddar-jack
Mix chopped mango, onion, half the chiles, cilantro, salt and lime juice together in a bowl and chill for an hour.
Heat oil in skillet for a minute. Add tortilla and cover with cheese. Put crabmeat on one half of tortilla and half the remaining chopped chiles on the other half. When cheese is melted, fold tortilla in half. Serve immediately topped with a dollop of sour cream and several spoons of salsa.