This sweet and spicy salsa goes well on firm fish, such as halibut or sea bass, as well as grilled shrimp. As an appetizer, serve with baked tortilla chips or thin slices of apple.
1 whole mango, peeled, pitted, and chopped into cubes
1/2 cup fresh pineapple, chopped into small cubes
1/4 cup fresh cilantro, chopped
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1 clove garlic, minced
2 tablespoons canned diced chilies, drained
2 tablespoons fresh lime juice
Combine all ingredients in medium-sized bowl. Cover and refrigerate for one hour before serving. Makes 2 cups or 4 servings.
Nutritional Analysis per serving: 54 Calories; 4 percent fat (< 0.5 grams); 0 grams saturated fat; 5 percent protein; 91 percent carbohydrate; 2 grams fiber.
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