Sunday, May 15, 2011

Mango Salsa

Tonight's post is just a quick fresh salsa.  This delicious salsa works equally well with baked tortilla chips as it does with vegan chicken and rice for dinner.

  • 3 cups peeled and cubed ripe mango
  • 1 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup fresh-squeezed lime juice
  • 3 tablespoons seeded and finely chopped jalapeno pepper
  • 1 teaspoon vegan sugar
  • 1/2 teaspoon salt
1. Combine all of the ingredients in a bowl, and toss well to combine.  Cover and chill until ready to serve.

Note: on a more adventurous note, the salsa is also delicious alongside breaded vegan fish fillets, a new product available on vegan websites ( and from a brand called Sophie's Kitchen.  The company also makes vegan calamari, but I'm not sure I'm ready to go down that route yet. 

Nutrition Info:
6 servings (1/2 cup), Calories 68 

Tasting Notes:
Super fresh, wonderfully sweet mango.  I love recipes like this that require almost no embellishment, and let the fresh produce stand out on its own.  Keep this salsa in mind all summer long, as it's sure to become a warm-weather standard.


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