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Fresh Mango Salsa

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.51 One serving costs about $2.51

$2.51 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread Mexican
spoonacular Score:68%

Spoonacular Score: 68%

 

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Fresh Mango Salsa could be a great recipe to try. This recipe serves 1. For $2.51 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 233 calories. 1 person found this recipe to be yummy and satisfying. Not a lot of people really liked this Mexican dish. Head to the store and pick up mango, peach, jalapeno pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is pretty good. Users who liked this recipe also liked FRESH MANGO SALSA, ad Fresh Mango Salsa, and Fresh Mango Salsa.

Sparkling rosé and Sparkling Wine are my top picks for Dipping Sauce. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Santa Margherita Sparkling rosé. It has 4.1 out of 5 stars and a bottle costs about 22 dollars.

Santa Margherita Sparkling Rose

Santa Margherita Sparkling Rose is a lovely pink hue. A subtle succession of floral fragrances lifted by white fruits and delicate hints of red berry fruits. Lively and long-lingering freshness on the palate for a brilliantly versatile drinking experience that is all lightness and easy-drinking appeal.Blend: 50% Chardonnay, 45% Glera (Prosecco), and Malbec 5%

» Get this wine on Wine.com

Ingredients

Servings:
1 medium
1 medium mango
mango
1
1  peach
peach
1
1  jalapeno pepper
jalapeno pepper
2 cloves
2 cloves garlic
garlic
0.5 medium
0.5 medium red onion
red onion
2 tsps
2 tsps sugar
sugar
1 tsp
1 tsp cilantro
cilantro
1 pinch
1 pinch salt
salt
1
1  lime (juice)
lime (juice)
1 medium mango
1 medium
mango
1  peach
1
peach
1  jalapeno pepper
1
jalapeno pepper
2 cloves garlic
2 cloves
garlic
0.5 medium red onion
0.5 medium
red onion
2 tsps sugar
2 tsps
sugar
1 tsp cilantro
1 tsp
cilantro
1 pinch salt
1 pinch
salt
1  lime (juice)
1
lime (juice)

Equipment

food processor
food processor
bowl
bowl
food processor
food processor
bowl
bowl


Instructions

Chop the jalapeno,onion garlic, and cilantro finely in a food processor, pour into a medium size bowl. Cut the peach into a small dice and add to the bowl. Cut the mango into a medium dice and add to the bowl. Add the salt, sugar and juice of the lime. Mix well and store in the refrigerator 3 to 4 days. Prepare this salsa at least the day before you plan on serving it. When I first mixed this recipe up I tasted it and did not care for it. I had my daughter Megan come over to taste it and she said she thought it needed some tomatoes. I did not want tomato flavor for this salsa. After 24 hours I tasted it again and the flavors had come together like I never expected. This salsa recipe is meant to be refrigerated and eaten within a few days of making. It is not meant to be canned.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.50
Ingredient
1 medium mango
1 peach
1 jalapeno pepper
2 cloves garlic
½ mediums red onion
2 teaspoons sugar
1 lime (juice)
Price
$1.20
$0.66
$0.06
$0.13
$0.18
$0.01
$0.25
$2.50

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
232 Calories
3g Protein
1g Total Fat
57g Carbs
27% Health Score
Limit These
Calories
232
12%

Fat
1g
2%

  Saturated Fat
0.22g
1%

Carbohydrates
57g
19%

  Sugar
46g
52%

Cholesterol
0.0mg
0%

Sodium
44mg
2%

Get Enough Of These
Protein
3g
8%

Vitamin C
101mg
123%

Vitamin A
2448IU
49%

Fiber
6g
26%

Folate
94µg
24%

Vitamin B6
0.44mg
22%

Vitamin E
3mg
21%

Potassium
737mg
21%

Manganese
0.39mg
19%

Copper
0.34mg
17%

Vitamin K
14µg
14%

Vitamin B3
2mg
13%

Magnesium
41mg
10%

Vitamin B1
0.13mg
9%

Vitamin B2
0.15mg
9%

Phosphorus
86mg
9%

Vitamin B5
0.74mg
7%

Calcium
56mg
6%

Iron
0.92mg
5%

Zinc
0.61mg
4%

Selenium
2µg
3%

covered percent of daily need

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