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.

Ease of Preparation: Easy

Preparation Time: 5 min
refrigerate for 2 hours

Servings: 10

From: Frontier Files

Chef Suggestions
Serve over Teriyaki Salmon or as a dip for tortilla chips.

May be stored in refrigerator up to 5 days.
Nutrition Facts
As prepared, each serving contains 50 calories, 0g total fat, 0mg cholesterol, 120mg sodium, 13g total carbohydrate and 0g protein.