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Mango-Basil Salsa
Credit:
Yuki Sugiura
Recipe Summary
total: 15 mins
Yield: Makes about 1 2/3 cups
Ingredients
Ingredient Checklist
2 scallions, coarsely chopped (1/4 cup)
1 ripe mango, peeled, seeded, and finely diced (1 1/2 cups)
1/2 small red bell pepper, seeded, stemmed, and finely diced (1/2 cup)
1/4 cup fresh basil leaves, finely chopped
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Gallery
Mango-Basil Salsa
Credit:
Yuki Sugiura
Recipe Summary
total: 15 mins
Yield: Makes about 1 2/3 cups
Gallery
Mango-Basil Salsa
Credit:
Yuki Sugiura
Mango-Basil Salsa
Credit:
Yuki Sugiura
Mango-Basil Salsa
Recipe Summary
total: 15 mins
Yield: Makes about 1 2/3 cups
Recipe Summary
total: 15 mins
Yield: Makes about 1 2/3 cups
total: 15 mins
total:
15 mins
Yield: Makes about 1 2/3 cups
Makes about 1 2/3 cups
Ingredients
Ingredients
- 2 scallions, coarsely chopped (1/4 cup)
- 1 ripe mango, peeled, seeded, and finely diced (1 1/2 cups)
- 1/2 small red bell pepper, seeded, stemmed, and finely diced (1/2 cup)
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Directions
Combine first six ingredients; season with 1/4 teaspoon each salt and pepper. Refrigerate in an airtight container up to 2 days.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango-Basil Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango-Basil Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
