| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fixed | 4 | Servings | ||
INGREDIENTS
| 2 | lg | Ripe mangoes |
| 2 | tb | Sweet red pepper; minced |
| 2 | tb | Green onion tops; thinly sliced |
| 1 | tb | Cilantro or basil; chopped |
| 1 | tb | Fresh lime juice |
| 1 | tb | Fresh chile; minced |
| 1 | ds | Salt |
INSTRUCTIONS
Instructions: Before Peeling, Cut Mango Lengthwise Along Either Side Of Long, Flat Central Pit. Cut Each Half In Half Lengthwise And Then Peel Off Skin. Dice Mango Flesh Into 1/4" Pieces. Using Sharp Knife Cut Flesh From Pit. Combine Mango, sweet red pepper, green onion, cilantro, lime juice to taste, chile to taste and salt in small bowl. Sitr to mix. Add more lime juice to taste. Serve salsa over grilled salmon or other fish or as relish with chicken. Makes 4 servings. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com Recipe by: La Times (15 July, 1993) by Marie Simmons Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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