Want a pretty, elegant topping that is good with just about any fish or meat? I have the solution for you. My Spicy Mango Salsa has just enough kick to tantalize the taste buds without over powering the entrée yet retains its refreshing quality.
This salsa is also good with 100% gluten free corn tortilla chips. And, the caloric count is lower because less is eaten per person than when served as a topping.
Just use your imagination. One more thing—this salsa/topping is free of all recognized allergens plus gluten. Now, I would call this one a winner!
Here is my recipe:
2 medium mango, peeled, seeded and chopped
4 kiwi, peeled and diced
1/2 cup roasted red peppers, drained & finely chopped
1/2 cup onion, diced
1 Jalapeno pepper seeded and finely chopped
2 tablespoons lemon juice
2 teaspoons Fresh mint leaves, finely chopped
1 teaspoon honey
1 teaspoon salt
1 tablespoon sugar
Here is how I made this salsa:
Place mangoes, kiwis, red peppers, onion, Jalapeno, lemon juice, mint, honey and salt in a container that can be sealed air tight. Mix well & refrigerate until time to use. If you want it spicier, add another chopped Jalapeno.
Preparation Time: 30 minutes
Total Time: 30 minutes
Nutrition (per serving): 69 calories, 3 calories from fat, 1 g total fat, 0 mg cholesterol, 294.5 mg sodium, 262.4 mg potassium, 17.2 g carbohydrates, 2.7 g fiber, 8.5 g sugar, 1 g protein.
Author: Dr. Jacquelyn P. Horne