Whip up a bowl of this delicious salsa to go with your
favorite fish and chicken dishes.
Mary Jean Christian,
UCI Health diabetes program coordinator, calls
this her “go-to” dish to add flavor to lean grilled meat
and seafood.
It’s also good for dressing up cottage cheese or as a dip with baked tortilla chips.
Make it as hot or mild as you like by adjusting the jalapeno peppers. For a smoky twist, substitute the jalapeno peppers with canned chopped chipotle peppers in adobo sauce and omit the chopped mint leaves.
Mango Salsa
Servings: 9
Ingredients
- 2 cups fresh pineapple, chopped
- 1 cup fresh papaya, chopped
- 1 cup fresh mango, chopped
- ½ cup jicama, chopped
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint leaves, chopped
- Juice of one lime
Directions
Mix all the ingredients together and refrigerate 1 hour to develop flavors before serving.
Serve over grilled chicken, fish or turkey burgers.
The salsa will keep in the refrigerator for a week.
Nutritional Information
Per 3-ounce serving
- 40 calories
- 11 grams carbohydrate
- 0 grams fat
- 1 gram protein
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