Mango Salsa

Submitted by: Joni Schoeninger Maes
Wonderful topping for grilled fish, chicken, or lamb but also nice topping for tortilla chips or crackers.

Serves: 4 cups yield
Difficulty: Easy - for beginners

Preparation time:

Dietary guidance: v v n g d 

Ingredients

Wonderful topping for grilled fish, chicken, or lamb but also nice topping for tortilla chips or crackers.
3-4 Medium Mangoes, peeled and finely chopped (if using food processor, use pulse setting)
1/3 Cup fresh Cilantro, chopped
¼ cup Green Onions, chopped (red onion good)
1/3 cup red bell pepper, finely chopped
1 jalapeno pepper, seed and minced (leave seeds for more heat)
¼ Cup honey
¼ Olive oil (optional, good without the oil)
3 Tbsp. fresh line juice
1 mint leaf, finely chopped (optional but good)
Combine the first 6 ingredients in a small bowl, combine the honey, olive oil, lime juice and mint and toss to coat. Cover and chill at least 30minutes before serving. Makes 4 cups.

Method

Chop finely by hand or use pulse settin on food processor. Be careful not to over-process.

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