Mango Salsa

MAKES 2 CUPS VEGAN

Pair this sweet-hot fruity salsa with the Chayote-Potato Cakes or use it as a topping for pita sandwiches, salads, tacos or burritos.

1 large ripe mango, peeled, pitted and

diced

1/4 cup minced red onion

1 small red jalapeno or serrano pepper,

seeded and minced

Juice of 1 large lime

2 Tbs. chopped fresh cilantro

1/2 tsp. salt

1/4 tsp. ground white pepper

In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve as a condiment with Chayote-Potato Cakes.

PER 1/4-CUP SERVING: 21 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 6 MG CARB.; 0 CHOL.; 182 MG SOD.; 1 G FIBER.