Mango Salsa

This salsa is best when made ahead. The serrano chile adds just the right amount of warmth to offset the sweetness of the pineapple, banana, and mango.

This recipe goes with Herb-Grilled Salmon with Mango Salsa

Yield: 2 2/3 cups (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 20.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 2mg
  • Calcium: 15mg

Ingredients

  • 1 cup cubed peeled ripe mango
  • 1 cup sliced banana
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh orange juice
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 (8-ounce) can unsweetened pineapple chunks, drained
  • 1 serrano chile, seeded and finely chopped

Preparation

  1. Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.
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