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Fresh Mango Salsa is a Mexican sauce / dip recipe that takes about 45 min from start to finish and serves 1. It calls for 9 ingredients across 5 steps, and is rated easy. A serving works out at around 262 kcal with roughly 4 g of protein. Filed under gluten free, dairy free, lacto ovo vegetarian and vegan.
Mix everything well to combine. Transfer the salsa to an airtight container and refrigerate for at least 24 hours before serving; the flavors really come together as it rests.
It will keep for 3 to 4 days in the refrigerator, but it's not suitable for canning.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 262kcal | 13% |
| Fat | 1g | 1% |
| Carbohydrate | 65g | 25% |
| of which sugars |
| Allergen | Status |
|---|---|
| Gluten | Free from |
| Crustaceans | Free from |
| Eggs |
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| 53g |
| 59% |
| Fibre | 7g | 23% |
|---|
| Protein | 4g | 8% |
|---|
| Sodium | 65mg | 3% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Milk | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
