4 Serves
20 Mins
3 g
50 g
12 g
Using a chef's knife and cutting board, finely dice the mango, onion, and garlic. Carefully remove the seeds from the chili peppers and mince them finely.
Ingredients, vitamins, and health benefits
Mango
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
107 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
89 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
35 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Mash the avocado slightly with a fork to create a chunky base.
Using a grater, zest the limes, ensuring you only collect the green outer layer. Roll the limes firmly on the cutting board to release the juices, then cut them in half and squeeze the juice into the mixing bowl using a citrus juicer.
Add the diced mango, onion, garlic, and minced chili peppers to the bowl. Sprinkle in the reserved lime zest and stir everything together thoroughly until well combined.
Garlic
Chili Pepper
Avocado
Lime
Lime Zest
Vitamin A
46 µg / 900 µgVitamin C
61 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
107 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
35 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g93
g10
g
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g