Yield: serves 8
Mango Salsa Recipe
Prep Time
20 minutes
Total Time
20 minutes
Fresh and colorful, this homemade Mango Salsa is sure to be a hit, whether on taco night or on top of fish and chicken!
Ingredients
- ½ green pepper, seeded and diced
- 2 jalapenos, seeded and diced
- ½ red onion, diced
- 1 mango, diced
- 3 Tablespoons pomegranate arils (seeds)
- 2 roma tomatoes, diced
- ¾ teaspoon kosher salt
- pinch black pepper
- 3 teaspoons snipped, fresh cilantro
- 1 lime, juiced
Instructions
- Dice all the fruit and vegetables into small pieces.
- Combine with salt, pepper, cilantro and lime juice.
- Refrigerate until ready to serve, or enjoy immediately.
Notes
- What goes well with Mango Salsa? My family loves this as a snack or appetizer served with corn tortilla chips. It's also delicious added to Mexican inspired salads, fish tacos and burritos.
- How do you make this spicier? To make this spicier, you could leave a few of the seeds in from the jalapenos. To reduce the level of spice, use less jalapeno or substitute with a less spicy pepper.
- Can salsa be made with frozen or jarred mango? I don't recommend it. Fresh mango is the key flavor here and both frozen and canned mango will be much less firm and make the salsa watery.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 120mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.