Tomato and Mango Salsa (PKU-Friendly)

Servings

1/4 cup

COOKING TIME

30 minutes

Refrigerate leftovers in a covered dish and enjoy for up to 3 days.

1/2 cup pieces Mangos, raw (small dice)

1/2 small Red onion (small dice)

1 large Tomatoes (small dice)

1 Tbsp. Red wine vinegar

1 lime yields Lime juice, raw

1 tsp. Ground cumin

2 Tbsp Coriander (cilantro) leaves, raw

1 tsp. Olive oil

1/4 tsp. Salt

1 dash Black pepper (to taste)

Gather all ingredients and equipment.

Place all ingredients in a medium sized bowl and mix together.

Allow salsa to set in refrigerator for an hour or overnight and serve.

Protein per recipe: 2.5g - Protein per serving: .31g
Phe per recipe: 124.5mg - Phe per serving: 15.5mg

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Click on the icon for information.

This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.