Killer Mango Salsa
This recipe is a "killer." We use it for salmon, but it would be as good with chicken. It can be made a day in advance since it is best served chilled.
- 1 Bermuda onion, peeled and finely chopped
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1 pint red cherry tomatoes, quartered
- 2 firm, ripe mangoes, peeled and diced
- 1/2 tsp sugar
- juice of 1 lemon
- 1 cup roughly chopped cilantro leaves
- In a medium bowl, mix together the onion, peppers, tomatoes, and mangoes. Stir the sugar into the lemon juice and pour over the salsa; stir to combine. Add the cilantro and gently toss to combine. Cover and refrigerate until needed.
Copyright 2005 by Evelyn H. Lauder
Calories from Fat 6 (5%)
(1%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 30g
(17%)Dietary Fiber 4g
Sugar Alcohols 0g
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