Mango Salsa

Randy Mayor; Jan Gautro

Tass and Bruce first tasted fresh mango more than 20 years ago in Mexico, where they also ate fiery salsa that brought tears to their eyes. Tass didn't combine the two ingredients until years later. Serve with grilled chicken, fish, or baked tortilla chips.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 17.5g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 201mg
  • Calcium: 11mg

Ingredients

  • 3 cups cubed peeled ripe mango
  • 1 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • 3 tablespoons finely chopped seeded jalapeño pepper (about 2 peppers)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Preparation

  1. Combine all ingredients in a bowl; toss well. Cover and chill.
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