Mango Salsa

A couple days ago, while searching for some recipes on the Weight Watchers site, I stumbled across a slew of recipes for dips and salsas.  With summer upon us, it’s a really good time to try these out for your barbeques and pool parties.  In the past, I’d tried the Dill-Cucumber Dip and the 7-Layer Mexican Dip... and they both ruled.  That Cucumber Dill Dip is awesome with celery, cucumber slices, bell pepper slices, wheat pita wedges, whole grain crackers or whatever floats your boat.  And the 7-Layer Dip, while good with veggies, honestly, rocks the house with some Baked Tostitos.  Mix up a pitcher of sangria (hey, you gotta live, right?) or some Watermelon-Mango Batidas and enjoy!

The other recipe they had that looked so good, but I didn’t try, was the Mango Salsa.  I salivated just reading the recipe. It would be so good on fish, a la Applebee’s or on chicken or even on a pile of steamed veggies to give them a kick.  But the sweet of the mango cools down the heat of the jalapeno and let’s the flavor really come through. Mango salsa is one of my favorite things, so I’m anxious to try this recipe!

Ingredients

2 medium mango(es), finely diced
1 medium sweet red pepper(s), finely diced
1/2 medium red onion(s), finely chopped
1/2 medium jalapeno pepper(s), seeded and minced
1 Tbsp cilantro, chopped
1 1/2 Tbsp fresh lime juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Combine all ingredients in a bowl.
Season with salt and pepper to taste.
Omit jalapeño if you do not want salsa to be spicy.

Yields about 2/3 cup per serving.

POINTS® value | 1
Servings | 4