Mango Salsa

recipe

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.

Yield:

2 2/3 cups (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 79
Caloriesfromfat 4 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 20.4 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 2 mg
Calcium 15 mg

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

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

May 1997
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