2 medium ripe mangoes
1 small cucumber, peeled, seeded, and diced
1 ripe tomato, chopped
juice of 1 lime
pinch of salt
1/2-1 small fresh chile pepper, minced, or Tabasco or other hot pepper sauce to taste
1 tablespoon chopped fresh cilantro (optional)
Peel and chop the mangoes (see page 351). In a large bowl, mix together the mangoes, cucumber, tomato, lime juice, salt, chile or Tabasco, and optional cilantro. Let the salsa sit for 10 minutes to allow the flavors to blend before serving. Mango Salsa keeps, refrigerated, for 2 or 3 days.
PER 2-OZ SERVING: 19 CALORIES, 0.3 G PROTEIN, 0.1 G FAT, 4.7 G CARBOHYDRATE, 14 MG SODIUM, 0 MG CHOLESTEROL.
PREPARATION TIME
10 minutes
SITTING TIME
10 minutes
TOTAL TIME
20 minutes
SERVINGS
21/2 cups
MENU
Serve with Caribbean Black Beans (see page 168), grilled or broiled fish, burritos, or Caribbean Yellow Rice and Pigeon Peas (see page 154).
Luscious, smooth mangoes are the base for a sauce that manages to tantalize all the taste buds; sweet, sour, spicy, and pungent.