Mango Salsa
Servings
6Serving size
1/4 cupThis recipe can easily be multiplied and keeps well, refrigerated, for about 3 days if tightly covered.
Ingredients
| 1 1/2 cup pieces Mangos, raw |
| 1 tsp. Chili powder |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
| 1 Tbsp. Red bell peppers (diced) |
| 1 Tbsp. Green bell peppers (diced) |
Instructions
Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.)
Add the chili powder, cilantro ,and 1/2 of each the red and green bell pepper. Pulse again, but only until the pepper is blended in.
Remove from the processor and fold in the remaining diced red and green bell pepper.
Chill well.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Another example of using ingredients that activate complementary taste buds. Sweet, spicy, savory – this is the perfect complement to southwestern or Caribbean food.
I think that this recipe is a good example of using what you have in the house to make a great recipe. My brother called me to tell me that he and his young daughters had made this with cantaloupe. Since then, I have tried pineapple and honeydew. Yum to all.