San Francisco Hyatt Regency Mango Salsa
(makes 2 servings)
| 1 | cup 1/4-inch diced, peeled fully ripe mango (retain all mango juice formed while dicing) |
| 1/2 | cup 1/4-inch diced roasted red bell pepper |
| 1/2 | cup g 1/4-inch diced red onion |
| 1/2 | cup g roughly chopped fresh cilantro |
| 1/2 | cup roughly chopped fresh mint |
| 1/4 to 1/2 | teaspoon Thai curry paste or Indian curry powder |
- If using the Thai curry paste, gently combine all ingredients except the curry paste, including any reserved mango juice. Cover and chill for 1 to 2 hours. Add the curry paste, a little at a time, until you achieve the desired degree of spiciness.
- If using Indian curry powder, first "sweat" the red onion in a small nonstick skillet with the curry powder over low heat. Remove from the heat and gently stir in the remaining ingredients, including any reserved mango juice. Cover and chill for 1 to 2 hours.
- Serve as a condiment with baked crab cakes (we have a terrific recipe for these in our forth-coming new cookbook -- more on this later); grilled fish, seafood, or chicken; grilled pork tenderloin.
| Per Serving: | 86 calories (5% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 21 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 10 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1 fruit), 1 vegetable |
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