- Makes: 10 to 12 servings
- Yield: 2-1/2 cups
- Prep 20 mins
- Chill 2 hrs to 24 hrs
- Stand 30 mins
chopped, peeled mango (2 medium)
finely chopped red sweet pepper
fresh jalapeno chile pepper (see note), seeded and finely chopped
snipped fresh basil
red wine vinegar
- In a medium bowl, combine mango, sweet pepper, jalapeno, basil, lime juice, vinegar and sugar. Cover and chill for at least 2 hours and no longer than 24 hours. Let stand at room temperature for 30 minutes before serving. Makes 2-1/2 cups (10 to 12 servings).
- When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.
(Mango Salsa)Servings Per Recipe 10, cal. (kcal) 25, fiber (g) 1, sodium (mg) 1, carb. (g) 6