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Mango Salsa
This fruit salsa pairs well with fish, pork or poultry. It's easy to make, and can be stored for up to 3 days in the refrigerator.
Author
Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1
mango
peeled and diced
2
TB
minced onion
2
TB
red bell pepper
diced
1
shishito pepper diced
2
TB
Extra virgin olive oil
2
TB
lemon juice
1
TB
cilantro chopped
Instructions
Mix mango, onion and peppers in a small bowl. Mix to combine.
Whisk oil with lemon juice until combined. Add cilantro and mix.
Pour olive oil mixture into mango mixture and stir well.
Refrigerate for at least one hour, or up to three days.
Serve atop fish or shellfish, pork tenderloin or baked chicken.