Yield: 1 servings
|¼ cup||Fresh lime juice|
|¼ cup||Chopped fresh cilantro|
|2 tablespoons||Chopped jalapeno pepper|
|1 small||Red bell pepper|
|1||Garlic clove; minced|
|¼ cup||Pineapple juice|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Peel, seed and chop mangoes. Cut red onion into long, thin strips. Combine all ingredients in a mixing bowl; stir to combine. Serve with grilled fish or shrimp. To store, cover and refrigerate up to 2 days. Makes about 3 cups.
Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "3 cups" Per serving: 153 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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