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Mango Salsa Fresca

2 ripe mangos, chopped

2 medium ripe tomatoes, chopped

½ c. white onion, chopped

¼ c. fresh cilantro, chopped

1 small serrano or jalapeño chile pepper, minced

3 T. fresh lime juice

½ t. ground cumin

½ t. black pepper, freshly ground

½ t. salt

In a medium bowl, combine all the ingredients, mixing lightly to blend. This salsa can be covered and refrigerated for up to 4 hours before serving. You may use the salsa as a topping for eggs or quesadillas or as a dip with vegetables or Caliente Corn Chips (page 80). Makes 4 cups, serves 12.

Nutritional Information

Per serving

Calories: 32

Total Fat: <1g

Saturated Fat: <1g

% Calories from Fat: 5

Carbohydrates: 8g

Protein: 1g

Cholesterol: 0mg

Sodium: 131mg

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