Mango Salsa Recipe
This Mango Salsa Recipe is the perfect blend of sweet and spicy! With just six fresh ingredients, this salsa makes a great summer topping.
Servings: 10 servings
Calories: 47kcal
Ingredients
- 3 whole Ripe Mangos - cubed
- ½ cup Red Onion - finely diced
- ½ cup Cilantro Leaves - finely diced
- 1 whole jalapeno - deseeded and finely chopped
- 1 large Lime - juice and zest of lime
- 1 clove Minced garlic
- ¼ teaspoon salt, to taste
Instructions
- Finely chop red onion into small pieces.
- Destem and finely chop cilantro leaves.
- Add in the zest and fresh juice from one large lime.
- Add minced garlic.
- Cut the jalapeno in half and remove the seeds, and finely chop. If you want some heat in the salsa, you can leave the seeds in.
- Peel the mango. To slice around the pit, cut off a sliver on each end. This will expose the large flat seed in the middle of the mango, so you know where to begin slicing. Place your knife slightly off the flat seed inside the mango. Slice off the large flesh sides of the mango. You will have a thin slice of sweet, fleshy mango you can slice off on each side of the seed. Slice lengthwise on the large fleshy side of the mango, making two large slices. Then cube the two halves.Set aside. Add mango to the salsa last to keep mangos from getting mushy.
- Taste and add salt as needed.
- Gently blend all ingredients together with a spoon.
Notes
- PRO TIP: Add mangoes to the salsa last to help prevent the mango cubes from getting mushy.
- Store leftover salsa in a tightly sealed container in the refrigerator for up to 2-3 days.
Nutrition
Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 589mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 0.4mg