SPRING MANGO SALSA RECIPE
Steps:
- Place all chopped vegetables in a medium bowl adn toss to combine.
- Stir in lime zest, lime juice, cilantro and honey (if using) and mix thoroughly.
- Add more cilantro, jalapeno and salt to taste.
Nutrition Facts : Calories 20 kcal, Carbohydrate 5 g, Sodium 60 mg, Fiber 0.5 g, Sugar 4 g, ServingSize 1 serving
MANGO FIVE-COLOR SPRING SALSA RECIPE - (4/5)
Provided by á-159368
Number Of Ingredients 13
Steps:
- Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve. Serve with corn chips, pita wedges, or as a topping for baked fish. Refrigerate and leftovers.
MANGO 5 COLOR SPRING SALSA
Number Of Ingredients 14
Steps:
- Combine all ingredients except the chips and mix thoroughly.
- Cover and refrigerate until ready to serve.
- Serve with corn chips or as a topping for fish.
COLORFUL MANGO SALSA
Mango adds an interesting twist to this healthy and colorful fruit salsa.- Mala Udayamurthy, San Jose, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with chips.
Nutrition Facts : Calories 54 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ABSOLUTE BEST MANGO SALSA
I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do!
Provided by Elle Woods Can Cook
Categories Mango
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first six ingredients together in large bowl.
- Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
- Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
- Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.
Nutrition Facts : Calories 74.4, Fat 3.3, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 12.2, Fiber 1.9, Sugar 9.6, Protein 0.8
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