- 1 large ripe mango - (to 2)
- 2 tablespoons minced red bell pepper
- 2 tablespoons thinly-sliced green onion tops
- 1 tablespoon chopped cilantro or basil
- 1 tablespoon lime juice
- 1 serrano chile minced
- Salt to taste
Before peeling the mango, cut it lengthwise along either side of the long, flat central pit. Cut each half in half lengthwise, and then peel off the skin.
Dice the mango flesh into 1/4-inch pieces. Using a sharp knife, cut the flesh from the pit.
Combine the mango, red pepper, green onion, cilantro, lime juice, chile and salt in a small bowl. Stir to mix. Add more lime juice to taste. Serve the salsa over grilled salmon or other fish or with grilled chicken.
This recipe yields 1 1/2 cups for 6 servings.
Each 1/4-cup serving: 22 calories; 106 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 0 protein; 0.71 gram fiber.