Mango-Kiwi Salsa
The combination of mango and kiwifruit gives this salsa its sweet and tangy flavor. Try substituting chopped pitted fresh cherries and a diced yellow pepper for the mango and kiwi.
PREP: 15 minutes
MAKES: about 4 cups
2 ripe mangoes, peeled, pitted, and coarsely
chopped
2 medium kiwifruit, peeled and coarsely
chopped
3 tablespoons seasoned rice vinegar
1 tablespoon grated, peeled fresh ginger
1 tablespoon minced fresh cilantro
In medium bowl, combine mangoes, kiwifruit, vinegar, ginger, and cilantro. If not serving right away, cover and refrigerate up to 12 hours.
EACH ΒΌ CUP: About 25 calories, 0g protein, 6g carbohydrate, 0g total fat, 0mg cholesterol, 60mg sodium
MANGOES MADE EASY
1. With a sharp knife, cut a lengthwise slice down each side as close to the long seed as possible; set aside the section containing the seed.
2. Deeply score the flesh of each mango half into a crosshatch without cutting through the skin, then gently push out the skin so that the flesh stands out in rows of cubes. Eat the cubes directly from the skin or cut them off with a paring knife.
3. You can also peel the mango skin from the cut-off halves as if you are cutting a grapefruit: Insert a small, sharp knife between skin and flesh. Pull the cut skin back to expose the flesh, then run the knife along the rounded part of the mango to release it from the skin. Dice or slice as desired.
