TODAY, MY MANGO SALSA RECIPE. TOMORROW, I’LL SHOW YOU HOW I PAIRED IT AS THE SIDE FOR AHI TUNA WITH SHRIMP. SAY NO MORE!
One of the most refreshing and healthy salsas around. It is best to prepare it when mangoes are in season. The fresh ingredients make it a perfect side for any meat or seafood. Wait until tomorrow and you will want to make it soon.
Approximate Prep Time: 15 minutes
Approximate Cost: $3.10 or $1.55 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Ingredients for the Mango Salsa
1 mango (.75)
1 stalk of chopped celery, top included (.10)
¼ chopped red onion (.25)
½ cup of chopped Italian parsley (.15)
4 diced baby cucumbers ($1.00)
1 tbsp. fresh lemon juice (.35)
½ tsp. lemon pepper (.10)
1 ½ tbsp. olive oil (.40)
Rinse and rub the mango, pat dry, peel and dice in ½ to 1-inch size.
Chop the onion, cucumber, celery, parsley and add to a non-reactive bowl.
Add the lemon juice, olive oil, lemon pepper and stir. Refrigerate until serving.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.