HOW TO
CUT A MANGO
Cut each side from mango, then score sides lengthwise and widthwise, without cutting through the skin. Push the skin up, turning the fruit out. Cut fruit off at the skin with a sharp knife.
Mango adds an interesting twist to this healthy and colorful fruit salsa. I like it as an appetizer with chips, but it’s also great served over salmon.
—MALA UDAYAMURTHY SAN JOSE, CA
START TO FINISH: 15 MIN. • MAKES: 2 1/4 CUPS
2 medium mangoes, peeled and finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, chopped
3 tablespoons minced fresh cilantro
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Baked potato chips
In a bowl, mix first 11 ingredients; chill. Serve with chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
HOW TO
CUT A MANGO
Cut each side from mango, then score sides lengthwise and widthwise, without cutting through the skin. Push the skin up, turning the fruit out. Cut fruit off at the skin with a sharp knife.