Description
A vibrant and fresh mango salsa recipe that’s perfect for summer gatherings or as a topping for grilled fish or tacos. This salsa is a colorful mix of ripe mango, crisp bell pepper, red onion, cilantro, and a hint of jalapeño, all tossed in zesty lime juice and a touch of salt.
Ingredients
Units
Scale
Ripe Mangos:
- 3 ripe mangos, diced (how to cut a mango)
Red Bell Pepper:
- 1 medium red bell pepper, chopped
Red Onion:
- 1/2 cup chopped red onion
Cilantro:
- 1/4 cup packed fresh cilantro leaves, chopped
Jalapeño:
- 1 jalapeño, seeded and minced
Lime Juice:
- 1 large lime, juiced (about 1/4 cup lime juice)
Salt:
- 1/8 to 1/4 teaspoon salt, to taste
Instructions
- Combine Ingredients: In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and jalapeño. Drizzle with lime juice.
- Stir: Using a large spoon, stir the ingredients together. Season with salt to taste.
- Rest: Let the salsa rest for 10 minutes or longer to develop flavors.
Notes
- Mango salsa adapted from the mango pico in Thai mango cabbage wraps.
- Storage suggestions: Store the salsa in the refrigerator, covered, for several days for best freshness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 12g
- Sodium: 80mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
