Mango salsa is excellent served over grilled fish such as salmon, tuna, swordfish or scallops, and grilled chicken, duck or pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips.
- 1/2 red bell pepper (about 1 ounce), cut into 1/2-inch pieces (1/4 cup)
- 2 small garlic cloves, peeled
- 1 jalapeño pepper, stemmed and seeded, cut into 1/2-inch pieces
- 1 small red onion (about 1 1/2 ounces), peeled, cut into 1/2-inch pieces
- 2 mango, peeled and pitted, cut into ½-inch pieces, divided
- 3 tablespoons fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 3 tablespoons rice vinegar (may use raspberry or white balsamic vinegar)
- 1 teaspoon honey
Nutritional information per 2 tablespoons serving: Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 2mg • fiber 0g
2. Add the garlic, jalapeño pepper and onion to the work bowl. Pulse 6 to 7 times to chop. Remove and add to the bowl with the reserved red pepper. Add ½ of the mango and cilantro to work bowl and pulse until mango is roughly chopped, about 10 pulses.
3. Transfer to the bowl with the reserved vegetables; reserve. Repeat with the remaining mango. Combine the lime juice, vinegar and honey; stir well into the reserved mixture. Cover and let sit for 30 minutes to allow the flavors to blend. If not using immediately, cover and refrigerate.
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