Citrus Mango Salsa

By Yankee Magazine

Jan 09 2006


3-1/2 cups


1 navel orange
1 Meyer lemon (may substitute 2 limes)
1 lime
1 ripe mango, peeled and chopped
1 red bell pepper, seeded and diced
3 tablespoons finely chopped red onion
1/2 jalapeno


Using a fine grater, zest orange, lemon, and lime (avoid the white pith), then place in a medium bowl.

Cut 1/2 inch off the top and bottom of the citrus fruits. Carefully remove the outer white pith by slicing from cut end to cut end. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached. Add the fruit to the grated zest.

Add the remaining six ingredients and toss gently but thoroughly. Serve immediately or cover and refrigerate, up to 24 hours, until ready to serve.