Active Time: 10 MinsTotal Time2 Hours 40 Mins
Yield:
Yield: : serves 4 (serving size: about 6 tbsp.)
We use a couple short bursts in a food processor to give this sweet and slightly spicy mango salsa a more uniform, restaurant-style texture, which is better for scooping. Use it for an appetizer or pair with grilled chicken for tacos. It’s important to make sure your mangos are ripe, but not too soft. If they aren’t ripe enough, you can put them in a bag with apples to ripen them faster. If you like your mango salsa more pungent, double your amount of shallot, jalapeño, and cilantro.
Ingredients
- 2medium (1 lb. each) mangos, roughly chopped (about 3 cups)
- 1/4 cup packed fresh cilantro leaves
- 2 tablespoons roughly chopped shallot (from 1 [2-oz.] shallot)
- 2 tablespoons fresh lime juice (from 1 large lime)
- 1 1/2 tablespoons chopped unseeded jalapeño chile (from 1 large [1-oz.] chile)
- 1/2 teaspoon kosher salt
- Multigrain tortilla chips, for serving
Nutritional Information
- Calories 107
- Fat 1g
- Satfat 0g
- Unsatfat 1g
- Protein 2g
- Carbohydrate 27g
- Fiber 3g
- Sugars 23g
- Added sugars 0g
- Sodium 243mg
- Calcium 2% DV
- Potassium 7% DV
- Calories 107
- Fat 1g
- Satfat 0g
- Unsatfat 1g
- Protein 2g
- Carbohydrate 27g
- Fiber 3g
- Sugars 23g
- Added sugars 0g
- Sodium 243mg
- Calcium 2% DV
- Potassium 7% DV
How to Make It
Pulse mangos, cilantro, shallot, lime juice, jalapeño, and salt in a food processor until finely chopped, about 5 times. Transfer to a bowl; cover and refrigerate at least 2 hours or up to 1 day. Let stand at room temperature 30 minutes before serving. Serve with tortilla chips.
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