Salsa goes tropical when it becomes mango salsa. Adding in peaches, cilantro, lime and red pepper sauce to name just a few ingredients make it amazing.
What You Need
Original recipe yields 20 servings
2 large mango s, finely chopped
1/2 cup finely chopped peach es
2 Tbsp. chopped onion s
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 clove garlic, minced
1/2 tsp. hot pepper sauce
1/4 tsp. ground cumin
1/8 tsp. ground black pepper
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Let's Make It
Prepare using 1/2 cup chopped well-drained canned peaches.
This flavorful salsa is great spooned over grilled chicken or turkey, or as a topping for toast points or your favorite crackers.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.