Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
192
Calories
3g
Protein
1g
Fat
48g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- =
- 1 cucumber, peeled, seeded, and diced
- 1/2 pablano chili, seeded, and finely diced
- 1 jalapeno chili, seeded, and minced
- 2 tsps. minced fresh ginger
- 1/4 cup chopped fresh mint or cilantro leaves
- 1 tbsp. packed light brown sugar, or to taste
- 1/4 cup fresh lime juice
- salt and freshly ground pepper to taste
- 2 cups diced ripe mango
- =
Directions
1
Cucumber adds crunch to this summer mango salsa. When peeling the cucumber, I like to leave a few strips of dark green skin in place for extra color. If you are leaving the skin on, wash the cucumber with hot water to remove any wax coating. It is great on top of Swordfish
Recipe sourced from
fandom