Mango salsa in a white bowl on top of a blue tablecloth with a chips in a white bowl.

Mango Salsa

Ingredients 

  • 2 Mango Large, ripe
  • 1 Cucumber Small
  • 2 Green Onions Medium
  • 1 Jalapeño Pepper Medium
  • 2 Limes Medium
  • ½ teaspoon Salt
  • 1 pinch Cayenne Pepper
  • 1 Bell Pepper Optional
  • ¼ cup Cilantro Optional; fresh

Equipment

  • Medium Bowl

Instructions

  • 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.
  • For best flavor, cover and refrigerate for at least one hour before serving.

Video

Notes

  • 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.
  • Serve salsa as a dip with corn tortilla chips. Or, use as a topping for fresh fish or pork, black bean soup, or tacos.

Nutrition

Nutrition Facts
Mango Salsa
Amount per Serving
Calories
 
56
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
197
mg
9
%
Potassium
 
224
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
1
g
2
%
Vitamin A
 
866
IU
17
%
Vitamin C
 
37
mg
45
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Cayenne Pepper, Cilantro, Cucumber, Green Onion, Green Onions, Jalapeño Pepper, Lime, Mango, Salsa