Mango Salsa

This delicious recipe was printed in the Spring 2007 issue of Taste of Home’s Cooking for 2 as part of a recipe titled Chicken with Mango Salsa. We serve it on top of chicken tenders, and it is also delicious on top of a green salad. It’s a great way to use warm-season ingredients that seem to cool the taste buds on a hot summer day. Even more, it’s a tasty way of adding healthy, colorful fruits to your meal.

The original recipe calls for 1/2 cup mango, but we use 1 whole mango which amounts to approximately 1-1/2 cups. The remaining ingredients are measured accordingly.

1 whole mango, chopped and peeled (approx. 1-1/2 cups)
1-1/2 cups chopped tomato
6 Tbsp. minced fresh cilantro (or flat-leaf Italian parsley)
3 Tbsp. chopped jalapeno pepper (we usually omit the peppers)
3 Tbsp. chopped red onion
4-5 tsp. chopped celery
4-5 tsp. lime juice
3/4 tsp. grated lime peel

Combine the ingredients in a small bowl. Cover and refrigerate for 2-3 hours. Spoon over the chicken or salad, or however you choose to serve it.

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