San Francisco Hyatt Regency Mango Salsa

photo of San Francisco Hyatt Regency Mango Salsa
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(makes 2 servings)

1cup 1/4-inch diced, peeled fully ripe mango (retain all mango juice formed while dicing)
1/2cup 1/4-inch diced roasted red bell pepper
1/2cup g 1/4-inch diced red onion
1/2cup g roughly chopped fresh cilantro
1/2cup roughly chopped fresh mint
juice of 1 fresh lime
1/4 to 1/2teaspoon Thai curry paste or Indian curry powder
  1. If using the Thai curry paste, gently combine all ingredients except the curry paste, including any reserved mango juice. Cover and chill for 1 to 2 hours. Add the curry paste, a little at a time, until you achieve the desired degree of spiciness.
  2. If using Indian curry powder, first "sweat" the red onion in a small nonstick skillet with the curry powder over low heat. Remove from the heat and gently stir in the remaining ingredients, including any reserved mango juice. Cover and chill for 1 to 2 hours.
  3. Serve as a condiment with baked crab cakes (we have a terrific recipe for these in our forth-coming new cookbook -- more on this later); grilled fish, seafood, or chicken; grilled pork tenderloin.
Per Serving:86 calories (5% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 21 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic Exchanges:1 carbohydrate (1 fruit), 1 vegetable

 

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