From the Pantry Butler kitchen
Mango Salsa
This sweet and tangy salsa pairs perfectly with grilled or baked fish or chicken. The recipe doubles easily if making for a crowd. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 1 mango, peeled, pitted, and diced — or 1 cup thawed frozen chunks
- 1 tablespoon red onion, diced
- fresh cilantro — 1 tablespoon, optional
- 1/4 teaspoon salt
- 2 tablespoons lime juice — bottled or fresh
Method
- Wash hands with soap and water.
- Combine all ingredients in a bowl.
- Serve with baked tortilla chips.
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