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  • Prep-time: / Ready In:
  • Makes 2 cups
  • Serving size: ⅓ cup
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We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.

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By Mary McDougall, RN,

Ingredients

  • 2 cups peeled, chopped ripe mango
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 fresh jalapeño pepper, seeded and finely chopped
  • 1 small clove garlic, crushed or minced
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  • Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
  • Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
  • Cover and refrigerate at least 1 hour or up to 1 week before serving.
Nutritional Information:

Per serving (⅓ cup): 28 calories, 7 g carbohydrates, 0.6 g protein, 0.1 g total fat, 0 g saturated fat, 0 g cholesterol, 48 mg sodium, 1.2 g fiber, 4.9 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 1 vote)

Recipe Rating

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Brenda

Cilantro and black beans

Susan

I also add diced cucumber. It is soooo delicious as a salsa over Mexican dishes, but I love to eat it with a spoon as a snack when I'm having a evening craving.

Susan

Oops, I also add fresh or frozen corn and some lime juice

About the Author

Headshot of Mary McDougall, RN

About the Author

Mary McDougall, RN

Mary McDougall is a nurse and co-author of eight national bestselling books. She lectures nationwide, has created more than 2,000 health-supporting recipes, and has been caring for people with diet and lifestyle medicine for 25 years.
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