Tomato-Mango Salsa

by the Editors of Publications International, Ltd.

This recipe is part of the recipe for Bean and Cheese Burritos with Tomato-Mango Salsa

Yield

Makes 2-1/2 cups

Ingredients

1 small mango
1 large tomato, seeded and chopped
1/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 small jalapeño pepper,* seeded and finely chopped
2 tablespoons lime juice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Carefully peel skin from mango sections attached to seed. Slice flesh from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours.

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