Recipe: Green Mango Salsa

the appetizer:

Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious by Diane Morgan includes recipes like Green Mango Salsa; Curry Pumpkin Hummus; and Italian Fava Bean Purée with Dandelion Greens.

Green Mango Salsa

Makes about 3-1/2 cups (840ml)

This dip is big, bright, and boldly spiced-a vibrantly hued salsa that is deliriously delicious, punctuated with cilantro/fresh coriander, and power-surged with jalapeño chile. If you and your friends love the heat, use two whole chiles; one is plenty for me.

1 very large, green (unripe) mango,
peeled, pitted, and cut
into 1/2-in/12-mm dice
3/4 cup/115g diced red bell pepper/capsicum
1/2 cup/70g diced red onion
1 large jalapeño chile, including seeds and ribs,
minced (see page 16 of the book)
1/4 cup/15g chopped cilantro/fresh coriander leaves
2 tbsp fresh lime juice
1 tsp kosher or sea salt
1/8 tsp freshly ground pepper

Skinny Dippers: Baked Tortilla Chips, Baked Wonton Crisps, Poached Shrimp

In a large bowl, combine the mango, bell pepper/capsicum, onion, jalapeño, cilantro/fresh coriander, and lime juice. Add the salt and pepper and stir to combine. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

Dip Do-Ahead: This salsa can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.

Serving size 1/4 cup (60ml)
Calories 20
Fat 0.1g
Sat 0g
Mono 0g
Poly 0g
Protein 0g
Carb 5g
Fiber 1g
Chol 0mg
Iron 0.1mg
Sodium 84mg
Calc 5mg

from:
Skinny Dips
60 Recipes for Dips, Spreads, Chips, and Salsas
on the Lighter Side of Delicious
by Diane Morgan
Photographs by Sheri Giblin
Chronicle Books 2010
$18.95 US
ISBN-10: 0811871428
ISBN-13: 978-0-8118-7142-6
Reprinted by permission.

Buy Skinny Dips: 60 Recipes for Dips, Spreads, Chips, and Salsas on the Lighter Side of Delicious