Fruity salsa with pita crisps
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Forget store-bought tomato-based salsa. This pico de gallo-styled alternative made with tropical mango dusted with chili and chopped cucumber and bell pepper will tackle your sweet tooth and provide a fix to your spice craving: what better reason to dip? We love the combo of sweet and salty in this salsa, and we're lovers of cilantro, too. If cilantro tastes soapy on your palate, skip it in favor of a tablespoon of freshly chopped Mexican oregano. And if you're a real spice lover, add some minced fresh jalapeno or serrano pepper to taste, for added fire.
Ingredients
Mango
1 large, diced
Cucumber
1 medium, peeled, seeded and diced
Red bell pepper
½ medium, diced
Cilantro
¼ cup(s), chopped
Scallions
1 medium, cut into 1/4-inch slices
Unpacked brown sugar
1 tsp
Fresh lime juice
2 Tbsp
Table salt
⅛ tsp
Red pepper flakes
¼ tsp
White pita
2 oz, two 1 oz pitas
Instructions
1
Preheat oven to 475°F. Combine mango through to cayenne pepper and toss lightly. Adjust seasonings to taste, i.e., lime juice, salt and cayenne pepper. The salsa should be should be sweet and tangy, with a nice kick.
2
Cut each pita into six wedges. Toast in oven until crisp, about 4 minutes.
3
Serve salsa with pita chips.
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