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Mango Salsa

Yield: about 2 cups
Prep 20 mins Chill 2 hrs
Mango Salsa
  • 1 1/2  cups  chopped, peeled mango, papaya, peaches, plums, and/or pineapple
  • 1/2  cup  chopped red or green sweet pepper
  • 1/4  cup  thinly sliced green onions (2)
  • 1/4  cup  snipped fresh cilantro or parsley
  • 2  tablespoons  lime juice or lemon juice
  • 1 - 2  fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

From the Test Kitchen
  • Spoon the salsa into a storage container. Cover and chill for up to 2 days.
Nutrition Facts (Mango Salsa)
  • cal. (kcal) 5,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 1,
  • fiber (g) 0,
  • pro. (g) 0,
  • sodium (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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