Mango Salsa
This fresh Mango Salsa recipe is the perfect blend of sweet, spicy, and tangy flavors, making it a must-have topping or dip for everything from tacos to grilled chicken.
Servings: 5
Calories: 83kcal
Equipment
Ingredients
- 3 ripe mangos , peeled, seeded, diced
- 1/2 red onion , diced
- 1/2 red bell pepper , diced
- 1/4 cup fresh cilantro (4g), chopped
- 1 small jalapeno , (veins and seeds removed, for milder salsa), diced
- ½ teaspoon apple cider vinegar
- Juice of 1 lime
- Salt , to taste
Instructions
- Finely dice ripe mangos, red onion, red bell pepper, jalapeño, and fresh cilantro. Mix in a large bowl with cider vinegar, lime juice, and salt.3 ripe mangos, 1/2 red onion, 1/2 red bell pepper, 1/4 cup fresh cilantro, 1 small jalapeno, ½ teaspoon apple cider vinegar, Juice of 1 lime, Salt
- Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.
Notes
Yield: Makes about 3 1/2 cups.
Fresh mangos: Check for ripeness by gently squeezing it. A ripe mango will be slightly soft but not at all mushy (similar to how you might check an avocado or peach for ripeness). Smell it near the stem, looking for a sweet aroma, and choose a round, plump mango over a lean, flat one.
Red onion: these have a mild flavor that's perfect for salsa and I love the color it adds. Substitute a white onion or a sweet onion if needed.
Jalapeño: for mild salsa, remove the seeds and membrane inside the jalapeño; for spicier salsa, leave all or part of the seeds and membrane.
Cider vinegar. Substitute white vinegar or rice vinegar if necessary.
Nutrition
Calories: 83kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 261mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1801IU | Vitamin C: 65mg | Calcium: 18mg | Iron: 0.3mg
Recipe Link
