This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I love fruit, when it is expensive." -Sir Arthur Wing Pinero, 19th century dramatist
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.
Servings: 6 | Serving size: 1/4 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and keeps well, refrigerated, for about 3 days if tightly covered.
Peel the mango and cut into small chunks.
Process the 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.
Serving size: 1/4 cup
Amount Per Serving
|Calories 25||Calories from Fat 0|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber <1g||3%|
|Vitamin A 4%||Vitamin C 20%|
|Calcium 0%||Iron 0%|
|Vitamin K 4mcg||Potassium 86mg|