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Mango Salsa
Servings = 6 | Serving size =1/4 cup
This recipe can be multiplied by 2, 3, 4.
This salsa keeps OK for about 3 days if tightly covered.
| 1 1/2 cups | mango |
| 1 tsp | chili powder |
| 2 Tbsp | fresh cilantro |
| 1 Tbsp | red bell pepper |
| 1 Tbsp | green bell pepper |
Peel mango and cut into small chunks.
Process mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.)
Add the chili powder, cilantro and 1/2 of each the red and green bell pepper. Pulse again, but only until the pepper is blended in.
Remove from the processor and fold in the remaining diced red and green bell pepper.
Chill well.
Nutrition Facts
Serving size: 1/4 cup | Servings 6
Calories 30 | Calories from Fat 0
Amount Per Serving (% Daily Value)
Total Fat 0g (0%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 7 mg (0 %)
Total Carbohydrates 7g (3%) | Sugars 6g
Dietary Fiber 1g (4%) | Protein 0g
Vitamin A 16% | Vitamin C 29 % | Calcium 1% | Iron 1%
Vitamin K 17 mcg | Potassium 103 mg | Magnesium 6 mg
"I love fruit, when it is expensive."
-Sir Arthur Wing Pinero, 19th century dramatist
The refrigerator light goes on...
Another example of using ingredients that activate complementary taste buds. Sweet, spicy, savory – this is the perfect complement to southwestern or Caribbean food.
I think that this recipe is a good example of using what you have in the house to make a great recipe. My brother called me to tell me that he and his young daughters had made this with cantaloupe. Since then, I have tried pineapple and honeydew. Yum to all.
