Fresh Mango Salsa
3 large fresh mangos, peeled
1 tablespoon crushed jalapeno
4 green onions, chopped
2 tablespoons brown sugar
2 tablespoons cilantro
2 tablespoons freshly squeezed lime juice
1/2 teaspoon
salt, optional
dash of
crushed red chili peppers Remove fleshy part from mango. Discard seeds and chop the mango flesh.
Combine mango with remaining ingredients in medium-sized bowl and stir to combine.
Wrap tightly and refrigerate one day before serving or leave covered for 2 hours at room temperature to allow flavors to blend.
Add a dash of crushed red chili peppers over salsa for color before serving.
Serve over Teriyaki Salmon or as a dip for tortilla chips.
May be stored in refrigerator up to 5 days.
As prepared, each serving contains 50 calories, 0g total fat, 0mg cholesterol, 120mg sodium, 13g total carbohydrate and 0g protein.
