| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
Ripe mangoes |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Chopped jalapeno pepper |
| 1 |
sm |
Red bell pepper |
| 1 |
|
Red onion |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Pineapple juice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Peel, seed and chop mangoes. Cut red onion into long, thin strips. Combine
all ingredients in a mixing bowl; stir to combine. Serve with grilled fish
or shrimp. To store, cover and refrigerate up to 2 days. Makes about 3
cups.
Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups"
Per serving: 153 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g
Protein; 37g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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