Mango salsa gets heat from serrano peppers, and cools off with chilly chunks of sweet mango. It takes advantage of summer’s crop of bargain mangoes and fresh herbs. If you find yourself with a bounty of ripe peaches, substitute them for the mango. Oranges and melons also will work.
Serve this mango with grilled chicken or fish. Or serve as a dip, offering sliced cucumbers and large carrots cut on the diagonal as dippers. You may even find it works as a salad on a hot afternoon.
MANGO SALSA
Preparation time: 20 minutes
Yield: About 2 1/4 cups
3 mangoes, cut in 1/2-inch dice
2 serrano peppers, thinly sliced
1/2 medium red onion, finely chopped
1 tablespoon each, finely chopped: fresh cilantro, fresh basil, fresh mint
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Juice of 2 limes
1 tablespoon olive oil, optional
Combine mango, peppers, onion and herbs in medium bowl. Drizzle with lime juice; toss to coat. Add olive oil, if flavor is too sharp. Serve immediately.
Nutrition information per 1/4 cup:
Calories ……….. 50 Fat ………… 2 g % calories from fat .. 26
Cholesterol …… 0 mg Sodium ……. 15 mg Carbohydrates ……. 9 g
Fiber …………. 1 g