Mango Five Color Spring Salsa Recipe 45 Food

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

MANGO SALSA

Steps:

• Combine all ingredients in a bowl. Store in a sealed container in refrigerator.

MANGO FIVE-COLOR SPRING SALSA RECIPE - (4/5)

Steps:

• Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve. Serve with corn chips, pita wedges, or as a topping for baked fish. Refrigerate and leftovers.

ABSOLUTE BEST MANGO SALSA

Steps:

• Mix first six ingredients together in large bowl.
• Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
• Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
• Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

MANGO 5 COLOR SPRING SALSA

Steps:

• Combine all ingredients except the chips and mix thoroughly.
• Cover and refrigerate until ready to serve.
• Serve with corn chips or as a topping for fish.