You can never have too many Mexican recipes, so give Fresh Mango Salsan a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 262 calories, 4g of protein, and 1g of fat per serving. This recipe serves 1. For $2.81 per serving,...Read More
Chop the jalapeno,onion garlic, and cilantro finely in a food processor, pour into a medium size bowl.
Cut the peach into a small dice and add to the bowl.
Cut the mango into a medium dice and add to the bowl.
Add the salt, sugar and juice of the lime.
Mix well and store in the refrigerator 3 to 4 days.
Prepare this salsa at least the day before you plan on serving it. When I first mixed this recipe up I tasted it and did not care for it. I had my daughter Megan come over to taste it and she said she thought it needed some tomatoes. I did not want tomato flavor for this salsa. After 24 hours I tasted it again and the flavors had come together like I never expected.
This salsa recipe is meant to be refrigerated and eaten within a few days of making. It is not meant to be canned.
