Mango Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross

For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just before serving.

Yield: 4 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 11.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 77mg
  • Calcium: 11mg

Ingredients

  • 2 cups diced peeled mango (about 2 mangoes)
  • 2 cups diced seeded tomato
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons diced jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

Preparation

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