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  • Suzanne Yearley

Quick and Easy Mango Salsa

August 30, 2018

Suzanne Yearley




Ingredients:

     2 ripe mangoes, peeled, pitted and chopped

    1/2 cup minced red bell pepper

     1/2 cup minced red onion

     juice of half a lime

     1 teaspoon olive oil

     ¼ teaspoon kosher salt


Preparation:

Mix all ingredients in small bowl. (Can be made up to 12 hours ahead. Cover and chill.)


Makes 3-4 cups.



Tags:

make ahead

no-cook

vegetarian

good for leftovers

summer

gluten-free

Mexican

mango

fruit

sauce

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