May 20, 2010
Mango adds a healthful dose of beta-carotene to this refreshing salsa. Beta-carotene is a powerful antioxidant that helps stop free radical damage; it’s found in most orange-colored fruits and vegetables. Serve this colorful salsa with a vegetarian chili or baked tortilla chips. Enjoy!
Makes about 8 servings
- 1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
- 1 large tomato, seeded (optional) and diced
- 1/4 cup minced fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit. Cut the flesh into 1/4-inch cubes. Place the diced mango in a medium mixing bowl.
Add all of the remaining ingredients and stir to combine. Let stand 15 minutes to allow the flavors to marry. Stored in a covered container in the refrigerator. Leftover salsa will keep for up to one day.
Variation: For Peach Salsa, substitute one large peach for the mango.
Per serving (1/8 of recipe):
0.2 g fat
0 g saturated fat
5.3% calories from fat
0 mg cholesterol
0.4 g protein
6.7 g carbohydrate
4.8 g sugar
0.9 g fiber
77 mg sodium
6 mg calcium
0.1 mg iron
13.5 mg vitamin C
271 mcg beta-carotene
0.5 mg vitamin E
Recipe from The Cancer Survivor’s Guide