San Francisco Hyatt Regency Mango Salsa
(makes 2 servings)
|1||cup 1/4-inch diced, peeled fully ripe mango (retain all mango juice formed while dicing)|
|1/2||cup 1/4-inch diced roasted red bell pepper|
|1/2||cup g 1/4-inch diced red onion|
|1/2||cup g roughly chopped fresh cilantro|
|1/2||cup roughly chopped fresh mint|
|juice of 1 fresh lime|
|1/4 to 1/2||teaspoon Thai curry paste or Indian curry powder|
- 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.
- 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.
- 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|