Mango salsa is a colorful and spicy accompaniment to Black Bean Chili or baked tortilla chips.
1 large mango, or 5 ounces frozen mango, thawed and diced* (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 T freshly squeezed lime juice
1 T minced jalapeño chili, or 1/2 tsp crushed red pepper flakes
1/4 tsp salt
PER SERVING: 26 calories; 0.2 g fat; 0 g saturated fat; 5.3% calories from fat; 0 mg cholesterol; 0.4 g protein; 6.7 g carbohydrate; 4.8 g sugar; 0.9 g fiber; 77 mg sodium; 6 mg calcium; 0.1 mg iron; 13.5 mg vitamin C; 271 mcg beta-carotene; 0.5 mg vitamin E
To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit. Cut the flesh into 1/4-inch cubes. Alternatively, use the porcupine method (*see below). Place the diced mango in a medium mixing bowl.
Add all of the remaining ingredients and stir to combine. Let stand 15 minutes to allow the flavors to develop.
Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.
*Slice the mango straight down on each of the flat sides keeping the knife fairly close to the flat seed. Cut a criss-cros pattern into the mango without cutting through the peel. Turn it inside out so it looks like a porcupine. Gently pull the cubes of mango off the skin. Or, make a few cuts in the skin so that it lays flat and carefully cut the cubes off of the peel using a paring knife. Cut the peel off the seed portion and carefully cut the remaining mango.