Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 firm, ripe mangos, cubed
- 1/2 cup red onion, diced
- 2 cloves garlic, crushed
- 1/4 cup fresh coriander, chopped
- 2 limes, juice only
- 1 red bell pepper, roasted and diced
- 1 yellow bell pepper, roasted and diced
- 2 dried guajillo chiles
- 1 tsp. sea salt
- 1 tsp. fresh ground white pepper
- =
Directions
Rinse dust from dried guajillo chiles, dry and place in frying pan, at medium heat, turning frequently until browned. Place in small pan on stove. Pour near boiling water, submerging chiles and bring to boil. Reduce heat and simmer for 5 minutes. Remove pan from heat and let sit for another 20 minutes. Cool then remove stems, seeds and dice. Roast sweet red and yellow bell peppers in a dry frying pan at medium heat, turning frequently until they turn brown, remove stems, seeds and dice. Combine all ingredients and chill for at least one hour before serving with grilled fish, poultry or quesadillas