By Christyna Mangum
Mango Salsa
9 steps
Cook:30min
Chef’s 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 Homemade Corn Tortilla Chips. Or, use as a topping for fresh fish or pork, black bean soup, or tacos.
Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories92.1 kcal (5%)
Total Fat0.6 g (1%)
Carbs23.4 g (9%)
Sugars18.9 g (21%)
Protein1.6 g (3%)
Sodium197.7 mg (10%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2mangoes
large, ripe
1cucumber
small
2green onions
medium
1jalapeño pepper
medium
2limes
medium
½ teaspoonsalt
cayenne pepper
Optional
Materials
Instructions
Step 1
Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper, if using.
Step 2
Peel mangoes. Cut mango flesh from the pits.
Step 3
Cut cucumber in half lengthwise. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.
Step 4
Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.
Step 5
Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.
Step 6
If using, rinse and chop cilantro.
Step 7
Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
Step 8
Add mangoes, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl with juice. If using, add bell pepper and cilantro. Mix well.
Step 9
Cover and refrigerate for at least one hour before serving.
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