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Mango Salsa


This recipe is part of the recipe for Three-Bean Caribbean Chili

Yield

Makes 1-1/4 cups

Ingredients

1 large mango, peeled and cut into 3/4-inch cubes
1 small firm ripe banana, peeled and cubed
3 tablespoons minced fresh cilantro
1 tablespoon thawed frozen orange juice concentrate
1 teaspoon balsamic vinegar

Preparation

  1. Combine mango, banana and cilantro in medium bowl. Stir together juice concentrate and vinegar. Pour over fruit; toss.

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