NUTRITION FACTS
Serving Size = 1/2 cup (162g); Servings per container = 4; Calories 120; Total Fat 6g (9%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 150mg (6%); Total Carbohydrate 19g (6%); Dietary Fiber 5g (20%); Sugars 12g; Protein 2g.

SUMMER MANGO SALSA

4 servings / 1 serving = 1/2 cup

SUMMER MANGO SALSA

4 servings / 1 serving = 1/2 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 large mango
  • 1 large avocado
  • ½ red bell pepper
  • 1 lime
  • fresh mint or cilantro, about ¼ cup
  • ¼ teaspoon salt
  • ¼ teaspoon chile powder (optional)
  • Boston Bibb lettuce

 

DIRECTIONS

  1. Slice the mango around the pit and cut into the mango in a checker-board pattern. Flip the mango inside out and slice the fruit into a large bowl.
  2. Slice the avocado in half; remove the pit and slice into the flesh in a checker-board fashion. Scoop out the flesh.  Add the avocado to the bowl with the mango.
  3. Finely chop the red bell pepper and add to the bowl with the mango and avocado.
  4. Slice the lime in half and squeeze the juice into the bowl. Stir gently with a spatula.
  5. Tear leaves of mint or cilantro off the stalk. Chop gently and add to the bowl.  Season with salt and chile powder, if using.  Stir gently.
  6. Separate the leaves of lettuce from the core and rinse under cold running water.  Dry well.  Serve the salsa in individual lettuce cups.

NUTRITION FACTS
Serving Size = 1/2 cup (162g); Servings per container = 4; Calories 120; Total Fat 6g (9%); Saturated Fat 1g (5%); Cholesterol 0mg (0%); Sodium 150mg (6%); Total Carbohydrate 19g (6%); Dietary Fiber 5g (20%); Sugars 12g; Protein 2g.

© 2017 Copyright. Goldsbury Foundation.

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