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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 165g Recipe makes 2 1/2 cups) |
||
| Calories 102 | ||
| Calories from Fat 52 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 471mg | 19% | |
| Potassium 342mg | 9% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 8.1g | ||
| Protein 1.5g | 2% | |
Fast Tropical Mango Salsa
By: Cathy17
May 10, 2004
Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled.
2 1/2 cups
Ingredients
- 1/2 firm ripe mango
- 1/2 yellow pepper
- 1/2 pint cherry tomatoes or grape tomatoes
- 1 jalapeno pepper or 1 teaspoon chopped pickled jalapeno pepper
- 1 green onion
- 1 tablespoon olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon bottled chopped garlic or 1 clove garlic, minced (I use minced garlic)
- 1/2 teaspoon salt
- 1/4 cup shredded fresh basil or chopped fresh coriander or fresh cilantro
Directions
1
Peel mango.2
Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.3
Chop pepper into similar-size pieces.4
Slice tomatoes into 2 or 3 rounds.5
Core and seed jalapeno, then mince.6
Thinly slice onion diagonally.7
Place all in a large bowl and drizzle with olive oil and lime juice.8
Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.9
Salsa will keep well for several hours covered in the fridge.
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Browse similar recipes by category
- Course > Salads
- Course > Condiments, etc. > Sauces > Salsas
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Tropical > Mango
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings
- Occasion > Holiday/Event
- Occasion > Brunch
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: chia
On May 27, 2004
this was very tasty served over grilled tuna. i also used grape tomatoes, halved, and orange peppers because that's what i had on hand. great with tortilla chips too.
From: ~Rita~
On May 17, 2004
Very refreshing. I served this with grilled Chicken. Yummy! just too good. Can you tell I really liked this. I used grape tomatoes and lots of cilantro. I added 1 teaspoon fresh grated ginger. I used purple basil. Good stuff.
From: South Carolina Girl
On May 24, 2008
I enjoyed this! It was very easy to make. Made for Healthy Choices ABC Tag.
From: Crystal Rose
On Apr 25, 2007
I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
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