Spicy Mango Currant Salsa

By Fruits & Veggies - More Matters
Another great recipe from the Culinary Institute of America!

Save to Recipe Box

  • Prep Time: 20 minutes + 1 hour to marinate

Appetizers, Dips & Salsa

Serves: 9
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Yellow/Orange, Green, Blue


3 mangos, diced  small
1/2 cup pineapple, diced small
1/4  red onion, medium size, diced small   
1/2  cup currants     
1/4 cup cilantro, finely chopped    
3 tablespoons olive oil   
1/2 teaspoon garam masala or to taste*   
1 large clove garlic, minced
2-oz. controlled moisture red pepper (about 1/2 pepper), diced small
1 fire roasted and seeded habanero chili, diced small
2 limes, juiced
1/3 teaspoon salt, kosher


Toss all ingredients together in a bowl, cover and allow it to marinate for one hour.

Taste and adjust seasoning if needed.

Suggested Serving: Over Grilled light proteins such as Halibut, Cod or Bass
Or Lime Marinated Chicken Breast.

* Nutrition information does not include amounts “to taste”.

Each serving provides: An excellent source of vitamin C and a good source of vitamin A.



Nutritional Information

  • Calories:    118
  • Carbohydrates:    21g
  • Total Fat:    4.8g
  • Cholesterol:    0mg
  • Saturated Fat:   0.7g
  • Dietary Fiber:    2g
  • % of Calories from Fat:    33%
  • Sodium:    89 mg
  • Protein:    1g
  • Recipe Credit
  • This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.