Mango And Mint Salsa Recipe - Cooking Index
Mango And Mint Salsa Recipe - Cooking Index
Begin with a ripe mango or ripen in a paper bag. First peel the skin off the mango. Slice it lengthwise on either side of the pit. This may be 4 slices. The pit may be oval. Use a serrated knife and proceed with the recipe.
Courses: Sauces| 1 | Ripe mango - peeled, pitted | |
| 1/4 cup | 15g / 0.5oz | Diced (1/4") red onion |
| 1 teaspoon | 5ml | Finely-minced garlic |
| 1/2 teaspoon | 2.5ml | Finely-minced jalapeño pepper - seeds removed |
| 1 tablespoon | 15ml | Fresh lime juice |
| 1 tablespoon | 15ml | Chopped fresh mint |
| 1 tablespoon | 15ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cut themango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.
This recipe yields about 2 cups.
Nutritional Analysis Per 2-tablespoon Serving: 20 calories, 3g carbohydrates, no protein, 1g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-24-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected] - Yield: - 2 cups
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