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Mango Salsa

Recipe #298443 | 15 min | 15 min prep | 1 1/3 cups (Change Servings)
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cookiedog

RECIPE BY: cookiedog

Mango salsa goes well with any kind of seafood or try it atop goat cheese on toasted bread. Although popular on both sides of the border, mango salsa is probably an American invention. If you can't get good mangos, try Mexican papayas, peaches or ripe nectarines. This recipe is from Baja: Cooking on the edge.

Posted on: Apr 15, 2008

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Ingredients

  • 1 large mango, peeled, pitted, and cut into 1/8 inch dice
  • 1/3 cup finely diced red onion
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon minced fresh habanero pepper or 2 tablespoons minced fresh serrano chili
  • 1 1/2 tablespoons finely chopped cilantro
  • 1 teaspoon finely chopped mint
  • 2 tablespoons finely diced red bell pepper (optional)

    • Directions

    1. 1
      Combine all ingredients in the order given. Let stand at room temperature for at least 30 minutes before serving. It should be used the same day it is made.

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    Nutrition Facts

    Serving Size 1 cups 267g

    Recipe makes 1 1/3 cups)

    Calories 166
    Calories from Fat 5 (3%)
    Amount Per Serving %DV
    Total Fat 0.6g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1314mg 54%
    Potassium 376mg 10%
    Total Carbohydrate 43.2g 14%
    Dietary Fiber 4.0g 16%
    Sugars 35.9g
    Protein 1.4g 2%
    Vitamin A 1535mcg 30%
    Vitamin B6 0.3mg 16%
    Vitamin B12 0.0mcg 0%
    Vitamin C 59mg 99%
    Vitamin E 2mcg 7%
    Calcium 32mg 3%
    Iron 0mg 2%

    how is this calculated?

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