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Pepper Mango Salsa

Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips —the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. —Wendy Rusch, Cameron, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 cups

Ingredients

  • 3 tablespoons lime juice
  • 3 tablespoons honey
  • 1 teaspoon olive oil
  • Dash salt
  • Dash coarsely ground pepper
  • 3 medium mangoes, peeled and finely chopped
  • 2 cups finely chopped fresh pineapple
  • 1 large sweet red pepper, finely chopped
  • 1 Anaheim or poblano pepper, seeded and finely chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips

Directions

  • Whisk together first 5 ingredients. In a large bowl, combine fruit, peppers, onion and cilantro; toss with lime juice mixture.
  • Refrigerate, covered, 1 hour to allow flavors to blend. Stir before serving. Serve with chips.
Nutrition Facts
1/4 cup salsa: 47 calories, 0 fat (0 saturated fat), 0 cholesterol, 63mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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