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Mango Salsa

May/June 2009, Fall 2004, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.5 (28 votes)

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.



READER'S COMMENT:
"I loved the combination of the tilapia with the mango. Tasted like a restaurant quality meal. Will definitely make again. "
Mango Salsa

Makes: 4 servings, about 1/3 cup each

Active Time:

Total Time:

Ingredients

  • 1 ripe mango, diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro

Preparation

  1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Tips & Notes

  • Tip: To cut a mango:
  • 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  • 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  • 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  • 4. Cut the fruit into the desired shape.

Nutrition

Per serving: 46 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g protein; 1 g fiber; 2 mg sodium; 121 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).

Carbohydrate Servings: 1

Exchanges: 1 fruit


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