Recipe By: La Times (15 July, 1993) by Marie Simmons Before Peeling, Cut Mango Lengthwise Along Either Side Of Long, Flat Central Pit. Cut Each Half In Half Lengthwise And Then Peel Off Skin. Dice Mango Flesh Into 1/4" Pieces. Using Sharp Knife Cut Flesh From Pit. Combine Mango, sweet red pepper, green onion, cilantro, lime juice to taste, chile to taste and salt in small bowl. Sitr to mix. Add more lime juice to taste. Serve salsa over grilled salmon or other fish or as relish with chicken. Makes 4 servings. From: rec.food.cooking - Sdg@Wag.Caltech.Edu (Siddharth Dasgupta) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 166.2mg||4 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 16g|
|Protein 0.6g||1 %|
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Calories per serving: 68
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