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to thicken, about 5 seconds. Continue processing on Low with a gentle
up-and-down motion until thick, about 25 to 30 seconds longer.
Nutritional information per tablespoon:
Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g
• chol. 2mg • sod. 29mg • calc. 1mg • fiber 0g
Mango Salsa
Mango salsa is excellent served over grilled fish such as salmon, tuna,
swordfish or scallops, and grilled chicken, duck or pork tenderloin.
It can also be served like traditional tomato salsa with tortilla chips.
Makes 1 cup
¼ red bell pepper (about 1 ounce), cut into ½-inch
pieces (¼ cup)
1 small garlic clove
½ jalapeño pepper, seeded, cut into ½-inch pieces
½ small red onion (about 1½ ounces), cut into ½-inch pieces
1 mango (12 to 14 ounces), cut into ½-inch pieces
1½ tablespoons fresh cilantro leaves
2 teaspoons fresh lime juice
1½ teaspoons rice vinegar (may use raspberry or
white balsamic vinegar)
½ teaspoon honey
Insert the blade assembly in the work bowl. Put the red bell pepper pieces
in the work bowl and pulse on Low to coarsely chop, 6 to 8 pulses.
Transfer to a 1-quart bowl and reserve. Add the garlic, jalapeño pepper
and onion to the work bowl; and pulse on Low 8 to 10 times to chop.
Remove and add to chopped red pepper. Add mango and cilantro to work
bowl and pulse until mango reaches desired consistency, about 10 to 20
pulses, stopping to scrape sides as necessary. Transfer to the bowl with
the chopped red pepper and reserve. Stir in the lime juice, vinegar, and
honey. Cover and let sit for 30 minutes to allow the flavors to blend. If not
using immediately, cover and refrigerate. Mango salsa is best when served
the day it is prepared, but may be prepared up to one day ahead. Remove
from the refrigerator 30 minutes before serving for best flavor.
Nutritional information per ¼-cup serving:
Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g