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Mango Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 cups (serving size: 1/2 cup)
For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just before serving.

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

Nutrition Information

  • calories 45
  • caloriesfromfat 0.0 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 11.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 77 mg
  • calcium 11 mg

How to Make It

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