Mexican · antipasti

Mango Nectarine Salsa

Name: Mango Nectarine Salsa
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1 large or 2 small nectarines; 1 mango; 1 lime; 1 bunch cilantro; 1 jalapeno; 1 red pepper; 1 avocado; 1/2 teaspoon sea salt; 1/2 teaspoon white pepper

“Mango Nectarine Salsan is a Mexican recipe that serves 10. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 61 calories, 1g of protein, and 3g of fat per serving. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have pepper, avocado, sea salt, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a hor d'oeuvre. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Nectarine Mango Salsa, Fresh Peach, Mango and Nectarine Salsa, and Riesling Sangria with Mango and Nectarine.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Nectarineslarge2 small
Mango1
Lime1
Cilantro1 bunch
Jalapeno1
Bell pepper1
Avocado1
Sea salt½ tsp
Pepper½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Cut the nectarine in half and remove the pit.
2
Cut into small or medium-sized pieces and place in a medium-sized bowl. Try to make all the other items the same size. If you want a chunky style salsa, use larger pieces. If you want the salsa to be more refined, you can cut things pretty small.
3
Cut up the mango, holding it over the bowl to capture the juice.

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