Mango-Mint Salsa

Serves: 4
Total Calories: 40


2 mangos, ripe
1 cucumber, medium, peeled, seeded, and cut into 1/4-inch dice
1/2 cup scallion, finely chopped, both white and green parts
1/2 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
1 tablespoon ginger, minced candied, or fresh ginger
1 to 3 jalapeno chiles, , seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup fresh mint, chopped
3 tablespoons lime juice, fresh, or more to taste
2 tablespoons light brown sugar, firmly packed, or more to taste


1. Peel and pit the mangoes. Cut the mango flesh into 1/4-inch dice. You should have about 2 cups.

2. Combine the mangoes, cucumber, scallions, bell pepper, ginger, chile, mint, 3 tablespoons lime juice, and 2 tablespoons brown sugar in a large bowl and toss gently to mix. Correct the seasoning, adding more lime juice or sugar as necwssary the salsa should be highly seasoned. The salsa tastes best served within 3 hours of making.

Makes 3 to 4 cups enough to serve 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 40
Calories from Fat: 0

This Mango-Mint Salsa recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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