Katy’s Mango Salad
Salads, Sauces, Low Phosphorus, High Potassium, Low Protein, Low Sodium
Based on 4 servings per recipe.
- 2 mangos, large, diced
- 2 red peppers, diced
- juice from 2 limes or 4 tablespoons bottled juice
- 2 tablespoons honey
- 3 to 4 tablespoons fresh cilantro, chopped
- 1 Jalapeño pepper, seeded, finely chopped
- Toss all items together and chill in the refigerator for one hour.
About This Recipe
This spicy and sweet mango salad can be used as a dip or sauce for fish and chicken.