Mango Salsa

Mangoes are a colorful, flavorful, and juicy addition to salsa. An interesting contrast in flavors occurs when mango is mixed with lime juice. Serve this low-calorie salsa with chips or use it top fish or chicken.

Mango Salsa
about 2 cups
20 mins
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  • 1 1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
  • 1/2 cup chopped red or green sweet pepper
  • 1/4 cup thinly sliced green onions (2)
  • 1/4 cup snipped fresh cilantro or parsley
  • 2 tablespoons lime juice or lemon juice
  • 1 - 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper
In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.
Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Make Ahead Tip

  • Spoon the salsa into a storage container. Cover and chill for up to 2 days.

nutrition information

Per Serving: cal. (kcal) 5, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 1, fiber (g) 0, pro. (g) 0, sodium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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