Serve salsa as a dip with Homemade Corn Tortilla Chips. You can also use it as a topping for fresh fish or pork, black bean soup or tacos.
Level: Easy |
Prep: |
Yield: 6 servings |
Total: 30 minutes |
Inactive: |
Serving Size: ½ cup |
Ingredients
- 2 large ripe mangoes
- 1 small cucumber
- 2 medium green onions
- 1 medium jalapeño pepper
- 2 medium limes
- ½ teaspoon salt
- Pinch of cayenne pepper
- 1 medium bell pepper, optional
- ¼ cup fresh cilantro, optional
Directions
- Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper, if using.
- Peel mangoes. Cut mango flesh from the pits.
- Cut cucumber in half lengthwise. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.
- Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.
- Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.
- If using, rinse and chop cilantro.
- Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
- Add mangoes, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl with juice. If using, add bell pepper and cilantro. Mix well.
- Cover and refrigerate for at least one hour before serving.
Cook's Note
Mangoes usually feel a little softer when ripe. If mangoes are not in season or not in your store, use canned peaches or pineapple, packed in juice. Drain before using.
Nutrition Facts
6 servings per recipe
Serving size: ½ cup
Calories 80 per serving
Contents |
% Daily Value |
Total Fat 0g |
0% |
Saturated Fat 0g |
0% |
Trans Fat 0g |
0% |
Cholesterol 0mg |
0% |
Sodium 200mg |
9% |
Total Carbohydrate 20mg |
7% |
Dietary Fiber 2g |
7% |
Total Sugars 16g |
|
Protein 1g |
|
Vitamin A |
25% |
Vitamin C |
80% |
Calcium |
2% |
Iron |
0% |
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2024,
Mango Salsa,
Extension | University of Nevada, Reno, Recipes