Mango tango salad
Updated: 2015-06-20
If you chop the mango more finely, this recipe may be used as a dip or as a topping for fish or chicken.
Serves 6
- 3 ripe mangoes, pitted and cubed
-
Juice of 1 lime
-
1 teaspoon minced red onion
-
2 tablespoons chopped fresh cilantro leaves
-
Half of 1 jalapeno pepper, seeded and minced
Combine all ingredients in a mixing bowl. Let stand 10 minutes. Toss just before serving.
Nutritional analysis per serving
Calories: 68
Total carbohydrate: 16 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 1 g
Saturated fat:
Serving size: About 1/2 cup
Sodium:
Total fat: Trace