2 small garlic cloves, peeled
1 jalapeño pepper, stemmed and seeded, cut into ½-inch pieces
1 small red onion (about 1½ ounces), peeled, cut into ½-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. Transfer to the bowl with the reserved vegetables; reserve.
3. 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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